- 3 pounds russet potatoes, peeled and diced
- 4 cloves garlic, peeled and smashed
- 2 teaspoons salt (divided), plus more to taste
- 6 tablespoons butter
- 1/2 cup whole milk Greek yogurt
- 1/3 cup low sodium chicken broth
- 1/4 teaspoon black pepper
- thinly sliced chives, for garnish
- fresh thyme, for garnish
- Cook the Potatoes: Add the potatoes, garlic, and one teaspoon salt to a large pot and cover with cold water. Bring the potatoes and garlic to a boil and let them cook until fork tender, roughly 15-20 minutes. Once tender, remove the potatoes and from the heat and then drain.
- Make the Brown Butter: Add the diced butter to a small skillet or pot. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Allow the butter to bubble and “cook” until it begins to change from a bright yellow color to a golden brown color. You will know the butter has “browned” when you see brown bits beginning to form in the bottom of the skillet or pot. Remove the butter from the heat and transfer to a heat safe dish.
- Transfer the drained potatoes back to the warm pot and add the remaining salt, Greek yogurt, chicken broth, and all but 1 tablespoon of the brown butter.
- Use a hand mixer or potato masher to mash everything together until the potatoes reach your desired consistency. Give the potatoes a taste and add extra chicken broth or yogurt if you prefer.
- Transfer the potatoes to a serving dish. Top with remaining tablespoon of brown butter before serving, chives, and thyme for garnish. Enjoy!
Keywords: brown butter mashed potatoes, greek yogurt mashed potatoes, mashed potatoes