Servings: 6-8
Difficulty: easy
cook Time: 1-30 min
Ingredients
3 tbsps. salt
5 lbs. small russet potatoes, peeled and cut into thirds
1 stick butter, softened
1/2 cup milk
Salt and pepper
Directions
Place peeled potatoes in a large stockpot and cover with water. Season and cooking water with 3 tablespoons of salt. Boil covered for 15 - 20 minutes, until tender and easily pierced with a a fork.
Drain potatoes and mash to desired consistency. Add Butter, milk, yogurt and season with salt and pepper to taste. Serve warm.
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