Creamy Greek Yogurt Mashed Potatoes

INGREDIENTS: 

3 pounds Yukon gold potatoes
Kosher salt
1 cup skim milk/fat-free milk
1 1/4 cups plain, unsweetened Greek yogurt
Freshly ground black pepper
 

INSTRUCTIONS:

1. Peel potatoes and cut into small, even-sized (1") cubes & place them in a large saucepan. Cover with water, sprinkle with salt and bring to boil.

2. As soon as the potatoes start to boil, turn heat to low, put a lid over the saucepan, and continue cooking for 18-20 minutes, or until potatoes are tender when pierced with a fork.

3. Drain excess water and use a potato masher to mash the potatoes.

4. Add milk and yogurt and continue mashing, mixing to combine. 

5. Season with salt and pepper before serving

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