My family clammers for my mashed potatoes. They are super creamy thanks to my secret that I will reveal in the recipe and with a garlic punch the flavor is totally kicked up. Chobani adds protein to the dish which we all need. With Thanksgiving around the corner… you gotta put this on your menu!
2 lbs of red potatoes, washed and quartered (I keep the skins on the potatoes but you can peel.)
Large pot of salted, boiling water
6 cloves of garlic, minced
Salt and pepper
2 tablespoons of butter
3 slices of cheddar cheese (aged is better) I used Boar’s Head Red Wax Cheddar thinly sliced
1/4 cup of plain Chobani yogurt
Reserve a cup of the cooking liquid from the potatoes prior to draining
I bring a large pot of water to a rolling boil and add a few pinches of salt. Add the potatoes and cook until fork tender. BEFORE you drain, remove a cup or so of the liquid and reserve. Drain the potatoes and place them in your stand mixer or bowl. With the paddle attachment ready to use. Add the garlic, butter, Chobani and cheddar. Start on low and mix. Add some of the reserved water, about 1/4 cup at time, until you achieve your desired creaminess. Blend until smooth. Taste and adjust your seasonings. Serve nice and hot.
— Knead to Cook