by Becca Camacho
3 pounds Yukon gold potatoes
1 ⅓ cups Singing Hills Dairy skyr (goat’s milk yogurt)
1 ½ cups vegetable or chicken broth
Kosher salt and freshly ground pepper to taste
3 sliced scallions (optional)
Peel potatoes and cut into cubes. Place them in a large pot and cover them with water and sprinkle generously with salt. Bring to a boil, then lower just a bit and cook until fork tender.
Drain the potatoes and put them back on the heat and shake the pot a little until all the water in the bottom of the pot has been absorbed. This dries the potatoes and improves the texture.
To the pot add the skyr, 1 cup of the broth, a tsp of salt and a few grinds of pepper. Then, using a handheld mixer, beat the potatoes until the skyr and broth have been combined and the potatoes are no longer lumpy. If necessary, add the rest of the broth. Taste and correct the seasonings. If you are an onion fan, fold the onions into the potatoes.