Ingredients:

  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup crushed walnuts or blanched almonds
  • 1 tbsp warm water

Instructions:

  1. Place the cubed potatoes in a pot of salted water, bring to a boil, and simmer until fork-tender.
  2. Drain the potatoes thoroughly and let them sit for 10 minutes to allow excess steam to escape.
  3. Combine the minced garlic with the lemon juice in a small bowl and let sit for 5 minutes to mellow the raw garlic bite.
  4. Mash the cooled potatoes until smooth using a potato masher or pulse them in a food processor.
  5. Stir in the garlic-lemon mixture, Greek yogurt, and olive oil.
  6. Fold in the crushed walnuts or almonds and season with salt and pepper.
  7. If the mixture is too dense, whisk in warm water one teaspoon at a time until a creamy consistency is reached.