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CHOBANI MASHED POTATOES

Active Time : 30 Minutes
Serves : 12
INGREDIENTS
  • 1 cup Chobani nonfat plain Greek yogurt
  • 2 1% cups lowfat
  • 3 pounds russet potatoes peeled and cut into large chunks
  • 1 teaspoon kosher salt
DIRECTIONS

Cook the potatoes in boiling salted water in a medium pot until tender, 15-20 minutes. Drain. Return the potatoes to the pot and mash.

Bring the milk to a boil in medium saucepan. Turn off the heat and stir in 3/4 cup of the Chobani Greek Yogurt. Add the mixture to the mashed potatoes and stir until creamy.

Transfer the potatoes to a serving bowl, dollop with the remaining Chobani Greek Yogurt, and garnish with black pepper and chives.