Celiac.com 11/20/2013 - Every holiday season, I field questions about the best way to map mashed potatoes. Which method is best? Which recipe?
3 pounds Yukon gold potatoes
2 teaspoons salt, divided
â…“ cup butter
â…“ cup cream
2-3 ounces Greek-style yogurt
½ teaspoon coarsely ground pepper
Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a large pot over medium-high heat.
Reduce heat to medium-low, and cook 15 to 20 minutes until fork-tender; drain.
Return potatoes to pot. Cook on medium until water evaporates.
Add butter, next 3 ingredients, and remaining 1 tsp. salt.
Cook 1 to 2 minutes until butter melts and the liquid boils.
Mix and mash until smooth. Remove from heat.
Mix as needed to achieve desired smoothness. Serve immediately.