Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 4 cloves garlic, smashed
  • 1.5 tsp sea salt
  • 1/2 cup low-fat Greek yogurt
  • 4 tbsp grass-fed butter
  • 1/4 cup skim milk
  • 1 large egg, room temperature and lightly beaten
  • 1/2 cup Parmesan cheese, finely grated
  • 1/4 cup sharp light cheddar, shredded
  • 2 tbsp fresh chives, finely minced
  • 1 pinch smoked paprika

Instructions:

  1. Place cubed Yukon Gold potatoes and smashed garlic cloves in a large stockpot. Cover with cold salted water and bring to a boil.
  2. Reduce heat and simmer for 15–20 minutes until potatoes are fork-tender and shatter easily when pressed.
  3. Drain the potatoes and garlic thoroughly. Allow them to steam-dry for 2 minutes to remove excess moisture.
  4. Pass the potatoes and garlic through a potato ricer or mash thoroughly in a large mixing bowl.
  5. While the potatoes are hot, fold in the Greek yogurt, grass-fed butter, and skim milk until an emulsion forms.
  6. Quickly stir in the beaten egg to aerate the mixture, ensuring it is well-incorporated to provide structure.
  7. Transfer the mixture to a 9x13 inch ceramic baking dish and smooth the surface.
  8. Top with grated Parmesan, light cheddar, and a pinch of smoked paprika. Bake at 400°F (200°C) for 20-25 minutes until the top is bubbling and the edges are golden-brown.
  9. Garnish with fresh minced chives before serving.