3 Large russet potatoes
2 Tbsp butter or olive oil
⅓ c. WMF Yogurt (add more to taste)
⅓ c. whole milk
Salt, pepper, garlic powder to taste
2 Tbsp minced fresh parsley
Cube potatoes and boil for 20 minutes or until tender. Drain potatoes and then return to pan. With a masher, combine the butter, yogurt, milk until mixed we’ll. Season to taste and garnish with fresh parsley. Enjoy!