Ingredients
2 lb. potatoes, scrubbed (German Butterballs are a staff favorite, but Yukon Golds or Russetts are good too)
4 Tablespoons (1/2 stick) butter
6-8 ounces plain yogurt, preferably whole milk
1-2 cloves garlic, finely minced
2-3 Tablespoons finely chopped fresh herbs (parsley or chives are good)
milk as needed
salt and black pepper to taste

Method
Set a large pot of salted water to boil. Cut up potatoes in chunks of roughly equal size and put in the water (it doesn't have to be boiling when the potatoes go in). Boil potatoes until fork-tender. Meanwhile, combine butter, yogurt, garlic and herbs in a pot large enough to smash potatoes. When potatoes are done, add them to the bowl. Smash with a potato masher, adding milk to achieve desired consistency. Add salt and pepper to taste.

Serves 4 to 6.