Greek Yogurt + Pesto Mashed Potatoes

INGREDIENTS

6 large russet potatoes, well washed and peeled 

4oz grass fed butter 

1 cup whole fat Greek yogurt 

1 cup homemade (or store bought) basil pesto

2 T kosher salt 

1/2 t freshly ground black pepper 

As needed: potato cooking water 

PREPARATION

• Add whole peeled potatoes to a large stock pot with salted water, bring to a boil and cook until done.

• Drain potatoes and put them through food mill or ricer. If you don’t have either you can add to your stand mixer.

• Add butter, greek yogurt, pesto, salt, and pepper. Mix together with a spoon to combine. Loosen with a bit of potato cooking water if needed.