Ingredients:

  • 1.5 kg Yukon Gold Potatoes, peeled and cubed
  • 1 tbsp Sea Salt
  • 120 ml Low-sodium chicken or vegetable broth
  • 1 whole head of Garlic, roasted and smashed
  • 60 g Grass-fed butter
  • 120 ml 2% Milk
  • 2 sprigs Fresh Thyme, stems removed
  • 120 g Plain Non-fat Greek Yogurt
  • 2 tbsp Prepared Horseradish
  • 1 tbsp Fresh chives, finely snipped

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water. Add sea salt. Bring to a gentle boil and simmer for 15–18 minutes until fork-tender but not falling apart.
  2. While potatoes simmer, combine the chicken broth, milk, grass-fed butter, and smashed roasted garlic in a small saucepan. Heat over medium-low until the butter is completely melted and the mixture is steaming, but do not allow it to reach a boil.
  3. Drain the cooked potatoes and return them to the hot pot for 2 minutes to steam-dry. Press the potatoes through a potato ricer or food mill into a large mixing bowl to ensure a light, non-gluey texture.
  4. Gradually fold the warm garlic infusion into the riced potatoes using a silicone spatula. Incorporate the Greek yogurt and prepared horseradish, folding gently until just combined. Garnish with fresh chives and serve immediately.