Lightened Up Garlicky Bliss Mashed Potatoes with Chives

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Author Madeline King

Prep time

10 Min

Cook time

40 Min

Total time

50 Min

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Lightened Up Garlicky Bliss Mashed Potatoes with Chives

My favorite seasoning quite possibly ever — Spicewalla Garlic and Herb — gives healthy mashed potatoes a garlicky and herbaceous zest. It brings a little extra “something” to the table with hints of orange peel and paprika. Vermont Creamery Cultured Butter has a slight tang along with distinct richness. You don’t need much of it when combined with our Plain Yogurt to achieve ultra creaminess! And forget peeling potatoes for 2 years — we find the skins left on enhance the texture.

IngredientsUSMetric

Equipment: Large pot, masher or electric mixer, large glass bowl

• 5 pounds Russet potatoes (leave skin on) scrubbed and cut into fourths (~2-inch chunks)
• 2 Tbsp local salted butter
• 1/2 cup Simpson Spring Plain Yogurt
• 1 1/2 cups (240ml) milk of choice
• handful finely sliced chives or scallions
• 2 Tbsp Spicewalla Garlic Herb
• salt and freshly ground pepper to taste

Instructions

1. Add the potatoes in a large stock pot and cover with water. Cover the pot and bring to a boil. Add a large pinch of salt and boil, uncovered, over moderately high heat, until fork tender, about 25 minutes.
2. Drain the potatoes and return to the pot.
3. Shake the pot over moderately high heat to dry the potatoes. Off the heat, lightly mash the potatoes to desired texture. You can also use an electric mixer instead to whip!
4. Add the butter, yogurt and milk and blend. Stir in the scallions and seasoning until fully incorporated. Enjoy!

Notes

Potatoes are generally considered "waxy" or "starchy." Waxy potatoes (like white potatoes and red potatoes) are more prone to gumminess when mashed, as opposed to starchy potatoes (like Yukon Golds and russets). Choose starchy potatoes when it comes to mashing!