Creamy Oikos® Mashed Potatoes

Method3 steps · about 35 min

1. 1

   Step 1: Peel potatoes and cut into 2-inch cubes. Place potatoes in a heavy saucepan (equipped with a tight fitting lid). Add about 2 inches of cold water and sprinkle with kosher salt (to taste) and pepper.

   Uses 3 pounds Yukon Gold or russet-style potatoes · Cold water as needed to reach about 2 inches deep in potato saucepan · Kosher salt to taste · Ground black pepper to taste

2. 2

   Step 2: Cover the saucepan and place over high heat. When you see steam escaping from the lid (no peaking!) immediately reduce flame to low and cook the potatoes about 20-22 minutes or until fork tender.

   Steam potatoes · 22 minUses Prepared potatoes and seasoned cooking water

3. 3

   Step 3: Drain any excess water from the potatoes and place back on heat to dry (30 seconds). Using a potato masher or ricer; mash potatoes until smooth. Add chicken broth (1 cup) and yogurt and continue to mash. Season potatoes, add chives (2 tablespoons) and serve with roasted meats or chicken. Potatoes can be kept warm in a very low oven (275 degrees F.) or dotted with butter and reheated in a 350 degrees F oven for 20-25 minutes.

   Uses Cooked potatoes · 1 cup chicken broth, heated · 1 ⅓ cups Dannon Oikos Plain Greek Nonfat Yogurt · Kosher salt to taste · Ground black pepper to taste · 2 tablespoons chopped chives · Butter as desired for optional oven reheating