Herb & Yogurt Mashed Potatoes

8 cups of Red Potatoes, cleaned, skins on, quartered (Red Pontiac is fine)
2 cloves Garlic, minced
1/4 cup Yogurt
1 Tbsp fresh Dill, chopped
4 Tbsp Butter
1/2 cup Milk
1 tsp Salt


  • Place Potatoes in large saucepan, and cover with water (at least an inch).
  • Bring to a boil, watching for boil-over from the starch.
  • Cook until a Potatoes are fork-tender.
  • Drain water and return to Pan
  • Mash or the Potatoes incorporating the Butter, Milk, Garlic, and Yogurt.
  • When creamy, fold in the Dill, and add Salt to taste.
Substitute Goat Cheese for the Yogurt for a tangier taste.
Add fresh Parsley or Rosemary instead of Dill for a varied flavor.

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