Silkiest, Smoothest Mashed Potatoes

Mashed potatoes with butter, chives and salt and pepper in a large, rustic bowl.
  • 5 pounds Russet or Yukon potatoes, peeled and cut into chunks
  • 1 cup low-sodium vegetable broth
  • 1 teaspoon onion powder
  • 3-5 cloves garlic, minced
  • 8 tablespoons butter, room temperature
  • ½ cup plain Greek yogurt
  • 1 cup whole milk
  • 1 tablespoon chives, chopped
  • Kosher salt
  • Fresh cracked black pepper
  1. Add potatoes, 1 teaspoon kosher salt, 1 teaspoon onion powder, and 1 cup vegetable broth to slow cooker. Cook on High for 3 hours or Low for 6 hours.
  2. Add garlic, Greek yogurt, and 5 tablespoons butter and begin to mash the potatoes, either with a potato masher or with an electric hand mixer.
  3. Slowly pour in milk and continue to mix until potatoes are smooth and creamy in texture.
  4. Transfer potatoes to a serving dish. Melt reserved butter (about 3 tablespoons) and drizzle over top of potatoes. Garnish with chopped chives and coarse black pepper.

Print Friendly, PDF & Email