UMaine Mashed Potatoes

Potatoes + Yogurt + Spices and Herbs? This Mash was Meant to Be.

Ingredients

• 2.5 lbs gold, red, or white, or sweet potatoes, washed and cut into 2" pieces
• ½ stick or 2 oz. unsalted butter, softened, cut into 2 Tbsp pieces
• ½ cup or 4 oz. plain low-fat yogurt
• 2 tablespoons 1% milk, or more to adjust for desired texture

OPTIONAL

• 1 tablespoon salt, used in boiling water
• Fresh herbs or spices like garlic powder and rosemary

Directions

1. In a large pot, combine potatoes with cold water until covered by 1 to 2 inches of water. Add 1 Tbsp of salt (optional) and bring water to a boil over medium-high heat.
2. Reduce heat and simmer until a fork can easily pierce one of the larger potato pieces. Drain potatoes in a strainer and return them to the hot pot.
3. Set back on burner (turned off) and allow to steam for 5 minutes, stirring occasionally to help dry potatoes.
4. Mash the potatoes with a masher. Add in half of the butter and stir gently, add the remaining butter, yogurt, and milk.
5. Stir until butter is melted and adjust to desired texture with additional dairy. Season to taste

*Adapted from UMaine Extension Mashed Potatoes

*Nutrition label does not include optional ingredients