A classic side dish.

Three Russet Baking Potatoes Peeled And Cut Into About One Inch Cubes

1 1/2 Tablespoons Of Unsalted Butter

1/2 Cup Of Whole Milk

1/2 Cup Of Low Fat Plain Yogurt

1/4 Cup Of Chopped Italian Parsley

A Teaspoon Of Garlic Powder

A Tablespoon And A Teaspoon Of Sea Salt

1/2 Teaspoon Of Fresh Ground Black Pepper

Put the peeled and cut potatoes into a pot. Add enough cold water to just cover the potatoes. Add a tablespoon of sea salt. Cover the pot and put it on medium heat. Cook the potatoes until they are fork tender (meaning a fork can easily pierce a potato). Drain the potatoes in a colander and put them back into the same pot.   

Whisk the milk, the yogurt, the parsley, the garlic powder, the black pepper, and a teaspoon of sea salt until well blended.

Put the pot of cooked potatoes on low heat for three minutes and let the potatoes steam. This step helps to remove any excess moisture.  Add the butter and the milk/yogurt mixture. Mash with a potato masher until the desired consistency is achieved. Note: I like my mashed potatoes a little on the chunky side. Taste and add more sea salt and/or black pepper, if desired.

Turn the heat off and cover the pot to keep the potatoes warm until you are ready to serve them.