What’s so special about these chive mashed potatoes? It’s the Greek yogurt that is used as a replacement for sour cream. Greek yogurt tastes sinfully rich and luscious and adds depth of flavor to the typical sour cream mashed potato recipe.
Another flavor profile added to this recipe is garlic, but with a very light touch. You actually infuse the milk used to make the mashed potatoes with a bit of garlic flavor by heating it (the milk) with two smashed garlic cloves. You then strain the milk when adding it to the potatoes so you don’t have any over powering hits of garlic!
I use a potato ricer when making mash potatoes – it makes the lightest, fluffiest potatoes imaginable. But if you don’t happen to have one – simply mash the potatoes like you normally do whether you mash by hand or in a mixer.
Chive Mashed Potatoes with Yogurt (adapted from Martha Stewart Living, 2010)
Serves 8 (can be cut in half)
- 1 1/3 cups milk (skim is fine to use)
- 2 garlic cloves, smashed
- 3 lbs. Yukon Gold* potatoes, peeled and cut into 2″ cubes
- 3 Tbsp. unsalted butter
- 1/4 cup Greek Yogurt
- 1 Tbsp. chopped fresh chives
- kosher salt and freshly ground pepper
- garnish with additional chopped fresh chives (optional)
- Bring milk and garlic to a boil in a small saucepans; remove from heat and let stand. Meanwhile, place potatoes in a medium saucepan and cover with water by 2″. Bring to a boil. Cook until tender; 10 to 12 minute. Drain; and pass through ricer or mash as you normally would.
- Strain milk (for pieces of garlic) as you add it to the mashed potatoes. Stir in yogurt and chives; season with salt and freshly ground pepper. Garnish with additional chives if you desire. Serve warm.
*I have also made this recipe using russet potatoes and it is absolutely delicious that way too!