Thanksgiving Mashed Potatoes

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*14 medium Yukon Gold Potatoes, cubed and place in bowl of water to remove starches

*1/2 Onion, minced fine or use small food processor or 1 teaspoon Onion Power

*4 Cloves Garlic, Pressed or 1 teaspoon Garlic Powder

*2 tablespoons Extra Light Olive, for sautéing onions and garlic

*1/2 cup Butter, more for serving

*4 ounces Greek Yogurt Cream Cheese

*1/2 cup Cream or Milk or Evaporated Milk

*Milk or Potato Water, for thinning

*1 teaspoon Sea Salt

*1/2 teaspoon White Pepper

*Chopped Cilantro, Garnish

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Cook the cubed potatoes in a stock pot of water on medium-heat;  I like to have the water to boiling point before adding potatoes. Use a spider strainer to add and remove potatoes. Cook until fork tender slightly firm 20 to 25 minutes.

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While potatoes cook sauté onions 2 minutes on medium-low heat adding the garlic in the last-minute. Add onions and garlic without sautéing if desired for stronger onion and garlic flavor.

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Remove potatoes to a large mixing bowl, using a potato masher, mash the potatoes until desired texture.

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Add: Butter, cream cheese, cream , sautéed mixture and add milk or potato water until desired thickness/texture is achieved.

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Add: Salt and pepper or to taste

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Serve with melted butter or gravy

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Garnish as desired.

Serves 8

Enjoy!

Lindy