Creamless Mashed Potatoes
2 pounds Yukon Gold potatoes, skin on
4 1/2 cups water
1 tsp. kosher salt
1 Tbsp. mashed, roasted garlic
1 Tbsp. chopped scallions
3 Tbsp. plain Greek-style yogurt
2 tsp. rosemary, chopped
1 Tbsp. extra-virgin olive oil
2 Tbsp. low-sodium chicken broth
In a heavy-bottomed pot, add the water, potatoes and salt. Bring the water to a boil and reduce to a simmer. Allow the potatoes to cook for about 20 minutes, until fork-tender.
Once the potatoes are cooked, strain them and let them cool down slightly so you can peel them. Using a potato masher, smash the potatoes until they break apart, and mix in the chopped garlic, herbs and yogurt until they are well incorporated. Add olive oil and re-season with cracked black pepper and kosher salt.