- 4 Cups Potatoes, Quartered (Organic are best)
- 2 Tblsp. Olive Oil
- 5 Garlic Cloves, Peeled and Whole
- 2/3 Cup Low-fat Plain Greek Yogurt (or Dairy-free yogurt)
Bring a large pot of water to a boil. Add potatoes and cook until soft. In a very small pan add 2 Tblsp. oil and garlic cloves. Cook over low heat until garlic is lightly browned and soft. Add yogurt, garlic and oil to potatoes and blend. Make sure garlic cloves are blended. Add salt and pepper to taste and stir.