Prep the potatoes: Peel and cut the potatoes into even chunks, about 1.5 inches. Rinse under cold water to wash off excess starch.

Cook gently: Add the potatoes to a pot and cover with cold water (or half water, half broth). Add a generous pinch of salt. Bring to a gentle boil, then reduce to a simmer. Cook 12–15 minutes, until a knife slides through easily.

Dry them out: Drain well. Return potatoes to the warm pot and set over low heat for 1–2 minutes, stirring, to steam off moisture. This step keeps your mash light.

Warm the dairy: In a small saucepan or microwave, gently heat the milk and garlic (if using) until warm but not boiling. Warm liquid blends more smoothly and keeps the mash fluffy.

Mash smart: Use a potato ricer or masher. Avoid a food processor, which can make potatoes gluey. Press or mash until mostly smooth and airy.

Add flavor and creaminess: Stir in the olive oil and Greek yogurt. Add warm milk a little at a time until you reach a light, creamy consistency. Season with salt and pepper.

Finish and serve: Fold in chopped chives or parsley. If you want a touch of richness, add a small pat of butter. Serve hot, with a swirl of olive oil on top if you like.