I didn’t really intend on sharing my mashed potatoes with yogurt recipe. Nor did I plan on adding plain whole milk yogurt to them. But after a vat of it sat in the fridge needing to be used, and a hankering for my mom’s twice-baked potatoes swept past me, I decided to work on my mashed potato recipe.

Late one night, in a stroke of genius, yogurt, regrown green onions, and oh so finely minced garlic ended up in the mix. If it tells you anything, we’ve made them every week for the past month. I had to share.

Carve out about 20 minutes. No fancy mixers necessary. Just a trusty spoon and a little man-power. And maybe some speakers.

I can’t help but think of Willow Smith’s song, Whip My Hair, every time I make these. Of course, insert potatoes or taters for hair. “I whip my taters back and forth, I whip my taters back and forth, I whip my taters back and forth … I whip em. I whip em real good.” Humor me.

Sub in purple potatoes or sweet potatoes, or really whatever potatoes you have on hand. Serve them twice baked or not. But whatever you do, just whip em real good.

PS—I’m doing an interview over at Best Friends for Frosting talking about blank canvases, science, and learning as I go. 

Mashed Potatoes with Yogurt

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• Yield: 2-3 servings 1x

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Ingredients

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1 large russet potato
2 tbsp. salted butter
1 1/2 tbsp. olive oil
1/4 c. plain whole milk yogurt
1/4 c. whole milk
1/2 large garlic clove, finely minced
1 tbsp. green onions, chopped
kosher salt and freshly cracked black pepper, to taste

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Instructions

1. Clean potato. Using a fork, poke holes around the potato. To a pyrex or microwave-safe dish, add about 1″ of water. Place potato in dish and cover with plastic wrap. Cook in microwave for 8-12 minutes (depending on size of potato) or until soft to touch.
2. Roughly mash entire potato and add remaining ingredients. Carefully stir until all ingredients are evenly incorporated.
3. Vigorously whip the potatoes for about a minute or until smooth and creamy. Small lumps will remain. Add milk one tablespoon at a time if potatoes are too dry. Taste and adjust seasonings if necessary.
4. Serve.

Notes

• If you’re not into microwaves, bake potato wrapped in foil at 400°F degrees for about an hour or until soft.

• Try purple (mashed) potatoes if you get the chance. They make for a colorful plate and taste the same.

• This recipe is also delicious as a twice baked potato. Cut potato in half, and carefully remove potato from skin. Follow recipe. Add potatoes back into the skin and top with cheese of choice. Bake at 400 degrees for 15-20 minutes or until cheese has melted and browned.

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