Place the diced potatoes in a large saucepan. Add enough water to barely cover the potatoes. Bring to a boil over high heat, cover, reduce heat to medium and lightly boil for 12-15 minutes or until potatoes can be easily pierced with fork. Drain well.
Meanwhile, preheat the oven to 350 degrees F. Place the garlic on a baking sheet and drizzle with a bit of olive oil. Roast for 10-12 minutes or until fragrant. Chop garlic finely.
Once cooked, mash the potatoes using a potato masher until mostly smooth. Add the roasted garlic, Greek yogurt, salt, pepper and chives and mix until combined. Taste and adjust flavours accordingly, adding more Greek yogurt if you want the potatoes creamier, or more salt, pepper and chives to incorporate additional flavour. Serve warm.
- To roast the garlic, keep the peel on and drizzle with a bit of olive oil. The garlic is done when it’s tender and fragrant. Peel off the skin and chop finely before adding to mashed potato mixture. You can do this step ahead of time to save on preparation time.
- Cut the potatoes in cubes that are uniform in size so they finish cooking at the same time. The potatoes are ready to be mashed when they can be easily pierced with a fork.
- If the potatoes seem too dry, add a bit more Greek yogurt. You can also add some broth, milk or buttermilk to achieve desired consistency.
Calories: 201kcal | Carbohydrates: 43g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 167mg | Potassium: 999mg | Fiber: 3g | Sugar: 2g | Vitamin A: 109IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 2mg