Ingredients:

  • 2 large heads of garlic (approx. 80g)
  • 1 tbsp extra-virgin olive oil
  • A pinch of flaky sea salt
  • 3 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 tbsp fine sea salt
  • 1/2 cup plain Greek yogurt
  • 1/2 cup low-fat milk, warmed
  • 2 tbsp grass-fed butter
  • 2 tbsp fresh chives, finely snipped
  • Freshly cracked black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the top 1/4 inch off the garlic heads to expose the cloves. Place on foil, drizzle with olive oil and flaky sea salt, then seal tightly. Roast for 40 minutes until soft and mahogany-colored. Squeeze cloves into a bowl and mash into a paste.
  2. Place cubed Yukon Gold potatoes in a large stockpot and cover with cold water by one inch. Add 1 tbsp fine sea salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes until fork-tender.
  3. Drain potatoes in a colander. Return them to the warm, empty pot over low heat for 2 minutes. Shake the pot gently to allow residual steam to escape, removing excess moisture for a non-gluey texture.
  4. Mash the potatoes with a potato masher for a more rustic texture.
  5. In a small saucepan, warm the milk and butter. Gradually fold the warm liquid, Greek yogurt, and roasted garlic paste into the potatoes until smooth.
  6. Garnish with fresh chives and cracked black pepper before serving.