Greek Yogurt Mashed Potatoes

You probably know how to make mashed potatoes. But did you know they make a great glue (between your turkey cake layers) or an excellent icing (again - turkey cake!). What I learned while making these is that salting the water when you boil the potatoes makes a huge difference in flavor. I already knew Greek yogurt is a tasty replacement for sour cream and it lends a subtle creamy tang to these potatoes.

Look at that fantastic mashed potato icing!

Recipe Time: Greek Yogurt Mash Potatoes
adapted from Chow site
serves 8-10

3 pounds Yukon gold potatoes
Salt
4 tablespoons unsalted butter (1 stick)
1/2 cup skim milk (if the mash seem too dry add milk a little bit at a time)
1/2 cup fat-free Greek yogurt
Freshly ground black pepper

1. Peel potatoes, cut into 1-1/2-inch chunks, you can place the chunks in a large bowl of water to prevent browning while you're chopping.
2. When the potatoes are all cut, place in a large pot. Immediately add cold water to cover the potatoes by at least 2 inches and enough salt so that the water tastes like seawater.
3. Bring to a boil over high heat. Once boiling, reduce heat to medium low and simmer until potatoes can easily be pierced with a fork and just begin to fall apart, about 15 minutes.
4. Drain potatoes in a colander and let sit undisturbed for about 5 minutes. Meanwhile, in the pot used to cook the potatoes, warm the butter and the milk over medium heat until the mixture is hot and the butter has melted. Remove from heat.
5. Add the milk mixture to the potatoes and mash it together.
6. Fold in the yogurt until evenly combined and smooth, being careful not to overwork the potatoes. If the potatoes are too thick, add more milk and stir to combine.
7. Season generously with salt and freshly ground black pepper.