5 Russet Potatoes, halved or quartered
3/4 stick of Butter
1/4 cup skim milk
1 to 1 1/2 cups greek yogurt
1/4 to 3/4 cup Appenzeller Cheese
Salt & Pepper
Chives or Green Onion, for garnish
1. Preheat oven to 350, and boil potatoes in salted water until they can be easily pierced with a fork.
2. Drain potatoes and return to pot on low heat. Hand mash potatoes to allow moisture escape.
3. Add salt, pepper, butter, milk, yogurt and cheese, mash to combine and remove from heat.
4. Transfer mixture to greased casserole dish and dot with grated hard butter. Bake uncovered for 20-30 minutes.
5. Garnish and serve
*depending on your mood/pantry, increase or decrease cheese, butter and milk. I'm convinced you could successfully substitute the yogurt for all the other dairy in this recipe if you really wanted to.
*on that note, try to get Appenzeller Cheese! It's a rich hard Swiss alpine cheese.