• Wash and cut 5 lbs Potatoes, Yukon Gold into 1-inch cubes. Add them to a large pot, along with the 2 cloves Garlic. Cover with cold water, and season generously with salt.
• Place the pot over high heat and bring to a boil. Let boil until the potatoes are fork-tender and nearly falling apart,, about 20 minutes.
• Drain the potatoes into a large colander. Remove the garlic. Add the pot back to the stove with the potatoes over low heat.
• Mash the potatoes using a hand masher, hand mixer, or a ricer, whichever method you would like to use.
• Add 6 Tbsp Unsalted butter, 1¼ cups Heavy cream, and ½ cup Greek yogurt to the potatoes, and mix well to combine. If needed, add more cream if your potatoes are a thicker consistency than you prefer.
• Add 1 Tbsp Fine sea salt and 1 tsp Ground black pepper, or to taste.
• Serve warm, and with toppings, such as bacon bits, chives, etc., as desired.

Storage

• Garlic mashed potatoes can be stored in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to a month, after that they start to lose their creamy texture and may separate. To reheat, it's best to thaw and heat on the stove.