Step 1

Add the peeled and chopped potatoes to a large pot. Sprinkle with 1 teaspoons of salt then cover the potatoes with water and place over high heat. Bring the water to a boil then lower the heat simmer until the potatoes are tender and easily break apart with a fork. About 12-15 minutes.

Step 2

While the potatoes cook, heat the butter and milk together until the butter is melted and the milk is warm. You can do this in a small pot on the stove or in the microwave.

Step 3

When the potatoes are cooked, drain in a colander then place the potatoes back in the pot. Mash the potatoes until no large lumps remain. (You can also use a food mill, food processor, hand mixer, or ricer if you wanted completely smooth mashed potatoes.)

Step 4

Pour the melted butter and warm milk over the potatoes then stir to combine. Stir in the Greek yogurt and season with the remaining 1 teaspoons of salt, garlic powder (if using), and pepper, to taste. Taste the potatoes and add more salt and pepper as needed.

Step 5

Garnish the mashed potatoes with fresh herbs, if desired, and serve warm.

Step 6

Leftover mashed potatoes can be stored in an air tight container in the fridge for 3 to 4 days.