3 pounds
Yukon Gold or Red potatoes, roughly chopped into 1-inch pieces and peeled if desired (*edited: Russett potatoes tend to oxidize more quickly and turn a bit gray while cooking, so I don’t recommend them)
1 cup
chicken or vegetable stock
1/4 cup
butter, cut into small cubes
3 cloves
garlic, minced
1/2 cup
plain Greek yogurt or sour cream
1/2 teaspoon
salt
1/4 teaspoon
black pepper
1/3
– 1/2 cup milk, warmed
(optional add-ins: crumbled bacon bits, shredded cheddar cheese, crumbled blue cheese, chopped green onions or chives, etc.)