BCL - Creamy Oikos® Mashed Potatoes You Have To Try

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Creamy Oikos® Mashed Potatoes

"Greek nonfat yogurt steps in for bitter cream and adds a creamy, tangy flavor to this winter favored facet dish."

Ingredients :

three kilos Yukon Gold or russet-style potatoes
1 cup fowl broth, heated
1 1/3 cups Dannon Oikos Plain Greek Nonfat Yogurt
Salt and pepper to flavor
2 tablespoons chopped chives

Instructions :

Prep : 15M	Cook : 10M	Ready in : 40M

Peel potatoes and cut into 2-inch cubes. Place potatoes in a heavy saucepan (prepared with a decent fitting lid). Add approximately 2 inches of cold water and sprinkle with kosher salt and pepper.
Cover the saucepan and area over excessive heat. When you spot steam escaping from the lid (no peaking!) immediately reduce flame to low and cook the potatoes about 20-22 minutes or until fork tender.
Drain any excess water from the potatoes and vicinity again on heat to dry (30 seconds). Using a potato masher or ricer; mash potatoes till clean. Add bird broth and yogurt and retain to mash. Season potatoes, add chives and serve with roasted meats or fowl. Potatoes may be kept heat in a completely low oven (275 stages F.) or dotted with butter and reheated in a 350 levels F oven for 20-25 mins.

Notes :

Variations: Add the subsequent in step 3.
Roasted Garlic: Place 15-16 cloves in an oven to desk dish drizzle with olive oil and add half cup water. Roast in a 350 tiers F oven for 30-35 mins including water if needed till garlic could be very soft.
Wasabi: Add 1 Tbsp. Wasabi paste to potatoes.
Horseradish: Add 2 Tbsp. Prepared horseradish to potatoes.
Parmesan Peppercorn: Add half of cup grated Parmesan and 2 tsp. Cracked black pepper to potatoes.
Pesto: Add 2 Tbsp. Prepared pesto and1/2 cup grated Parmesan to potatoes.

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