Buttermilk Mashed Potatoes

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I love my usual garlic mashed potatoes, but sometimes you need something that isn't garlicy (I know that isn't a word) in order to go perfectly with your meal. Thanksgiving is a perfect example of when you need that non-garlic creaminess! Creaminess and low fat usually doesn't go together, but these mashed potatoes are great!  Not surprisingly, they have one of my favorite ingredients in them. Greek yogurt. :) 

Ingredients: 

• 1.5 pounds of Yukon Gold Potatoes
• 1/4 cup of 1% or skim milk 
• 1/2 cup of McArthur Low Fat Buttermilk 
• 2 heaping tablespoons of Nonfat Oikos Greek Yogurt
• Kosher Salt
• Black Pepper 

In a large pot, bring 2 quarts of water and 1 tablespoon of kosher salt to a boil. Meanwhile, wash, peel and cut the potatoes into 1/2 inch chunks.  Place the potatoes in the boiling water and boil them uncovered for about 10 to 15 minutes, or until the potatoes easily fall apart when pierced with a fork. 

Once the potatoes are cooked, strain them and return them to the pot that they were cooked in.  Then, heat the milk, buttermilk, and yogurt in a small saucepan on medium low heat.  Stir the mixture to combine and do not let the milk boil.  

After the milk mixture has heated, add the milk to the potatoes.  Using an immersion blender (or your favorite mashed potato making tool) mix the milk mixture and potatoes together until they are whipped and smooth.  Add salt and pepper to taste.