elements
6 large russet potatoes
four tablespoons unsalted butter, reduce into cubes
¾ cup milk (I used whole)
¼ cup half of-and-1/2
½ cup Greek yogurt
¾ teaspoon salt
¼ teaspoon black pepper
¾ cup finely chopped onion
2 cups grated cheddar cheese, divided
chopped inexperienced onions, for serving
directions
Preheat oven to four hundred.
Scrub potatoes and pat dry. Prick a couple of instances with a fork and location on a foil coated baking sheet. Bake the potatoes for approximately 1 hour 20 mins, until smooth when pierced with a fork. Set aside until cool sufficient to handle. hold oven temperature.
cast off potato flesh from skins and place flesh in a mixer bowl. (both discard skins or use them to make potato skins!)
upload the butter and mash potatoes with an electric mixer. add the milk, half-n-half, Greek yogurt, salt, pepper, onion, and 1 cup of the cheddar cheese and retain beating with the mixer until properly combined and creamy. switch potatoes to a gently greased baking dish. Sprinkle on the closing cheddar cheese.
Bake for 35-forty minutes, until potatoes are warm and cheese is melted. Garnish with chopped inexperienced onions and serve.
