Ingredients:

  • 5 lbs Yukon Gold potatoes, peeled and cubed
  • 1 tbsp kosher salt
  • 2 cloves garlic, smashed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup plain Greek yogurt
  • 1/2 cup cream cheese, softened
  • 1/2 cup whole milk, warmed
  • 1 tsp onion salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place cubed potatoes and smashed garlic in a large pot. Cover with cold water and add kosher salt.
  2. Bring to a boil over high heat, then reduce to a simmer for 15–20 minutes until a fork slides into the center of the largest potato chunk with zero resistance.
  3. Drain thoroughly in a mesh strainer and let them steam-dry for 2 minutes to remove excess moisture.
  4. Pass the hot potatoes through a ricer into a large bowl to prevent over-working the starch.
  5. Stir in the melted butter, softened cream cheese, and Greek yogurt.
  6. Slowly pour in the warmed milk while folding gently with a spatula until the potatoes look glossy and hold a soft peak.
  7. Fold in the onion salt and black pepper.
  8. Transfer the finished mash into a grease-proof container or a heavy-duty freezer bag.
  9. Press plastic wrap directly onto the surface of the potatoes to prevent oxidation and chill in the refrigerator for up to 48 hours.