INGREDIENTS
- Six potatoes, peeled and cut in 1,5cm pieces
- One teaspoon salt
- Five medium garlic cloves, minced
- Two tablespoons unsalted butter
- One cup Greek yoghurt
- Freshly ground black pepper
- ¼ cup chopped chives (optional)
PREPARATION
- Put the potatoes and 1/2 teaspoon salt in a large pot. Cover the potatoes with cold water.
- Bring the water to a boil over high heat, then reduce heat to medium-low and let simmer for 10 to 15 minutes or until the potatoes are tender when pierced with a fork.
- While the potatoes are boiling, heat a skillet over medium heat and add the butter. When the butter has just melted, stir in the garlic. Stir often.
- Cook the garlic for about two minutes, or until soft and a light golden brown.
- Remove skillet from heat and set aside.
- Drain the potatoes in a colander. Shake the colander to help remove the excess water. ) Place the potatoes in a large bowl.
- Add the garlic and butter mixture to the potatoes.
- Mash the cooked potato pieces to break them down into smaller and smaller pieces until it develops a thick texture.
- Stir in the Greek yoghurt, the remaining ½ teaspoon salt and the black pepper.
- Continue mashing the potato until it reaches the desired smoothness.
- Stir the chives into the mashed potatoes, put in a serving dish and serve warm.