This is a pretty basic recipe you can probably find in any cookbook. But, this is how I like to do it. My favorite potatoes for this are Yukon Gold but you can make this with Red or Russet.

Ingredients

Water
2 lbs Potatoes (peeled if you prefer I like skin on)
1/2 Cup Greek Yogurt or Sour Cream
1/4 Cup Milk
1/4 teaspoon Garlic Powder
4 tablespoons Butter divided
Salt and Pepper to taste

Directions

Wash and quarter your Potatoes. The smaller the pieces the faster they cook. Put Potatoes into a deep pot and fill with water until Potatoes are covered. Salt the Water and bring to a boil. Once the water starts to boil turn down the heat to medium - medium high to simmer for 10-15 minutes.

When the Potatoes are fork tender remove from heat and drain.

Mash your Potatoes to your preference. I like them a little chunky. I use a strong mashing tool like this steel wire masher. Stir in Milk, Yogurt, and Garlic Powder. Add Butter and Salt and Pepper to taste. Enjoy! If you are cooking other dishes at the same time as this one, I would leave the pan on low heat after.

This is my go to side for my Chicken Fried Steak Recipe pictured below.