Ingredients:

  • 1 head (approx. 2 oz / 60g) garlic, top sliced off
  • 1 tbsp (15ml) olive oil
  • ½ tsp (3g) kosher salt
  • 3 lbs (1.36kg) Yukon Gold potatoes, peeled and cubed
  • 1 tsp (6g) salt
  • 3 tbsp (42g) unsalted butter, softened
  • ½ cup (120g) plain Greek yogurt
  • ¼ cup (60ml) low-fat milk
  • ½ tsp (1g) ground white pepper
  • 2 tbsp (8g) fresh chives, finely chopped

Instructions:

  1. Place the garlic head on a piece of foil, drizzle with olive oil, and sprinkle with salt.
  2. Wrap the foil tightly and roast at 400°F (200°C) for 30-40 minutes until the cloves are soft and golden.
  3. Squeeze the roasted cloves out of the skin into a small bowl and mash into a smooth paste.
  4. Place cubed potatoes in a pot and cover with cold water.
  5. Add salt and bring to a boil, then simmer for 15-20 minutes until the potatoes are fork-tender.
  6. Drain thoroughly and let them steam-dry in the pot for 2 minutes to remove excess moisture.
  7. Mash the potatoes while hot using a masher or ricer until no large lumps remain.
  8. Fold in the roasted garlic paste and softened butter until fully incorporated.
  9. Stir in the Greek yogurt and milk incrementally, stirring gently until the potatoes reach a cloud-like, smooth consistency.
  10. Season with white pepper and fold in the chives just before serving.