Mom's Mashed Potatoes

My favorite mashed potatoe recipe is my Mom's. There is a subtle and slightly tangy secret to them! ( You will see what makes them this way below in the recipe...) That is my favorite part of this recipe!

Here, in these potatoes that I made, I used sweet potatoes and red potatoes together for a unique flavor. You of course, can use just about any potatoe that you like. (Also, I do not peel the potatoes to keep the best nutritional value.)



My Mom's Mashed Potatoes

By: Jenny Burdge



6-8 large size potatoes ( can use many types of potatoes: Sweet, Baking, Yukon, Red, New, etc..)

6-8 ounces ( or more to your taste) plain, non-sweetened yogurt

fyi:It is really best to NOT use a non fat yogurt. A Greek or just normal "fat"yogurt is creamy and fuller flavored.)

3-4 Tbsp. butter

1/4-1/2 Cup of milk

Sea salt and fresh ground pepper



Rinse potatoes. Chop potatoes in small size pieces.

Boil potatoes about 20-25 minutes, just until tender. Drain.

Add butter to pan, melt just a bit, add 1/4-1/2 Cup of milk ( more or less to create the texture you like.) Return potatoes to pan and mash. Add yogurt, salt and pepper and gently mash.



Love,
Jenny