4 large Russet potatoes, peeled and cut into 1/2″ coins
1 cup siggi’s plain yogurt
1/2 cup milk
1/4 cup heavy cream
salt and pepper to taste
Place potatoes in a large pot and cover with 1 inch of cold salted water. Bring to a boil and then reduce to a simmer. Cook until potatoes are forktender, about 10 minutes, drain.
Mash potatoes with siggi’s yogurt, milk, and cream. Season with salt and pepper to taste.