New This Month

Under 30 Minutes

Garlic-and-Chive Mashed Potatoes


Using a ricer yields mashed potatoes with an especially light, fluffy texture. Garlic and chives give them a resonant flavor.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Martha Stewart Living, November 2010


  • 1 1/3 cups skim milk
  • 2 garlic cloves, smashed
  • 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
  • 3 tablespoons unsalted butter
  • 1/4 cup 2 percent Greek yogurt
  • 1 tablespoon chopped fresh chives
  • Coarse salt and freshly ground pepper
  • Garnish: 2 teaspoons chopped fresh chives


  1. Bring milk and garlic to a boil in a small saucepan; remove from heat, and let stand. Meanwhile, place potatoes in a medium pot, and cover with water by 2 inches. Bring to a boil. Cook until tender, 10 to 12 minutes. Drain, and pass through a ricer or a food mill. Return to pot.

  2. Heat potatoes over medium heat, stirring constantly with a wooden spoon, until slightly dried out, about 2 minutes. Strain milk mixture into pot. Discard garlic. Stir in butter. Remove from heat. Stir in yogurt, chives, and 1 teaspoon salt; season with pepper. Garnish with chives. Serve warm.

Cook's Notes

No cream necessary: The rich flesh of Yukon Gold potatoes makes this dish naturally delicious.

Reviews Add a comment