Garlic Mashed Potato Recipe

My grandmother had an insane recipe for mashed potatoes, but after numerous cooking lessons from her, I could never figure out what she did to produce unique and flavor-packed potatoes that you put in your mouth and instantly felt yourself groan as your eyes rolled back in your head.  Once I accepted the harsh reality that I would never figure out her secret, I started experimenting to create my own signature potatoes, and determined that I had met with success when my daughter ate half a bowl with only her finger while standing in the kitchen.

I will warn you, though this recipe cuts a great deal of fat from many mashed potato recipes, it does call for a lot of salt, so if sodium is a concern or used too frequently throughout your diet, this may not be the recipe for you, or simply pair it with other dishes where the salt can be cut.

Garlic Mashed Potatoes

(serves 6)

6-8 medium Yukon gold or red potatoes
1t Kosher salt
4oz of low fat cream cheese
1/2-3/4c plain Greek yogurt (based upon taste)
1T butter
4T dried chives
1/2c diced purple onion
Low fat or 2% Milk (optional)
Garlic Salt to taste
Pepper to taste

Clean potatoes and remove eyes and any major imperfections.  Cut in half or to uniform sizes for even cooking and with the skin on, place them in boiling water with 1t of kosher salt.  Cook until tender and drain.

Add cream cheese, plain yogurt, butter, chives, pepper, finely diced raw onion, and 1/2t of garlic salt.  Mix well.  Add milk to achieve desired consistency, and then taste for saltiness.  Gradually add garlic salt incrementally and mix thoroughly after each addition to ensure that you do not over salt. 

Makes great leftovers!

The skin contains about 50% of the of the potato's dietary fiber, of which potatoes are a great source, but I choose to use them in the recipe because I like the taste and texture that they add.  Also, if raw purple onion is too strong, try a mild, sweet onion, but leave it raw, as it adds a small crunch and a huge kick of flavor.

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