Ingredients:

  • Russet Potatoes
  • Yukon Gold Potatoes
  • sea salt
  • low-sodium chicken or vegetable bone broth
  • plain non-fat Greek yogurt
  • grass-fed butter
  • garlic
  • freshly cracked black pepper
  • fresh chives

Instructions:

  1. Place the cubed Russet and Yukon Gold potatoes in a large heavy-bottomed pot and cover with cold water by at least one inch. Add the sea salt.
  2. Bring the water to a boil, then reduce heat to maintain a simmer. Cook for 15–20 minutes until potatoes are fork-tender but not falling apart.
  3. Drain the potatoes thoroughly in a colander, then return them to the hot, empty pot over low heat for 60 seconds. Stir gently to allow excess moisture to evaporate (the 'steam-dry' method).
  4. While the potatoes dry, combine the bone broth, grass-fed butter, and smashed garlic in a small saucepan over medium-low heat until the butter is melted and the liquid is warm. Do not boil.
  5. Press the warm potatoes through a potato ricer or food mill back into the pot or a large bowl to ensure a satin-smooth texture.
  6. Remove the garlic cloves from the warm broth mixture. Slowly fold the warm infusion into the potatoes using a silicone spatula.
  7. Gently stir in the non-fat Greek yogurt until just combined. Season with black pepper and garnish with fresh chives before serving.