From Albert Brevia:
To give the mashed potatoes that incredible creamy texture, I used Greek yogurt instead of milk. Not only does it make this dish healthier, but it also adds an incredible tangy flavor that works wonders with the garlic.

TIPS & TRICKS to make this recipe: Boil the potatoes until they are just cooked through, do not over cook them. When mashing the potatoes, do not over mash, otherwise you will get gluey mashed potatoes. Make sure to add in the Greek yogurt at room temperature so it doesn´t curdle. As you mix, taste and season to get perfectly flavored mashed potatoes. If your making this dish ahead of time, make sure to reserve some of the water the potatoes where cooked in. Add some of the water as your reheating the mashed potatoes to give them back that creamy texture.

Creamy Garlic Mashed Potatoes

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=S16JerQX0ik&t=2s

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 4 medium sized potatoes 1 kilo / 2 lbs
• 1 head garlic (about 10 to 12 cloves)
• 3 tbsp finely chopped chives 9 grams
• 1/2 cup Greek yogurt at room temperature 145 grams
• pinch sea salt
• dash black pepper

Instructions

1. Peel 4 medium sized potatoes, then cut each one into 8 evenly sized pieces, I like to cut them in half and then cut each half into quarters, add the cut potatoes into a colander and rinse under cold water, then add them into a stock pot, making sure they´re all in a flat layer, fill with cold water to about 1/2 inch (1.25 cm) above the potatoes, season generously with sea salt and heat with a high heat
2. Meanwhile, heat a small fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
3. While the oil is heating, separate the cloves from a head of garlic and remove the skins from the cloves
4. Add the peeled cloves of garlic into the hot olive oil, mix continuously so the cloves of garlic evenly sautée, after 3 minutes and the cloves of garlic are lightly browned, do not over cook, remove the pan from the heat, add the cloves of garlic into a mortar and reserve the olive oil, add in 2 tbsp finely chopped chives into the motar and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste, set aside
5. About 23 to 25 minutes after turning on the heat on the potatoes, they should be perfectly cooked, just pierce them with a toothpick, if it easily goes in, they are ready, do not over cook, drain the potatoes into a colander and let them rest for a couple minutes, then add them into a large bowl, add the reserved garlic mixture and using a potato masher, gently mash the potatoes until you end up with a smooth texture with no lumps, do not over mash the potatoes, otherwise they will get gluey
6. Then add in 1/2 cup Greek yogurt at room temperature, season everything with sea salt and a generous portion of freshly cracked black pepper, using a large spoon mix everything together until well combined, remember to be gentle and do not over mix, taste as you mix to ensure seasonings are correct
7. Transfer the mashed potatoes into a large shallow bowl, using a spoon pour the reserved garlic infused olive oil over the mashed potatoes, sprinkle with finely chopped chives, enjoy!