4-5Golden Potatoesor russet potatoes, peeled and halved
1Parsnippeeled and halved
1/2CupPlain Greek Yogurt
Bring a pot of water to a boil, put potatoes and parsnip in the water and boil for 15 minutes or until a fork can be poked through the potatoes. Drain water and return potatoes and parsnip to pot and add butter, greek yogurt, milk and salt. Turn heat to medium low until butter has melted, then remove from heat and with a hand mixer (I've found this works better than a potato masher) beat until creamy.
This recipe can be increased by adding more potatoes/parsnip in a 4 potato-1 parsnip ratio. I don't add more than 1/2 cup Greek Yogurt.