Nutrition per serving may change if servings are adjusted.
2½ pounds russet potatoes, peeled and cut into 2-inch chunks
2 bay leaves
6 tablespoons ( ¾ stick) unsalted butter, divided
3 cloves garlic, smashed
10 fresh sage leaves
⅔ cup reduced-fat milk, warmed
½ cup low-fat plain Greek yogurt
1 teaspoon salt
Place potatoes and bay leaves in a large pot and cover with 2 inches of cold water. Bring to a simmer. Cover and cook until the potatoes are tender when pierced with a fork, about 30 minutes. Drain (discard the bay leaves) and return the potatoes to the pot. Cover to keep warm.
Meanwhile, cook 2 tablespoons butter and garlic in a medium skillet over medium heat, stirring often, until the garlic is golden, 1 to 2 minutes. Add the remaining 4 tablespoons butter and sage. Cook, stirring occasionally, until the butter is light golden at the edges and the sage is crisp, 4 to 5 minutes. Remove from heat. Transfer the sage to a clean plate and discard the garlic (reserve the butter).
Mash the potatoes with a potato masher and transfer them to a stand mixer fitted with the whisk attachment (or a large bowl with an electric mixer). Whip until smooth, about 30 seconds. Add 4 tablespoons of the browned butter, milk, yogurt and salt; whip just until fluffy, about 1 minute.
Transfer the potatoes to a serving bowl. Drizzle with the remaining browned butter and top with the sage.
169 calories;8 g fat(5 g sat); 2 g fiber; 22 g carbohydrates; 4 g protein; 18 mcg folate; 21 mg cholesterol; 2 g sugars; 0 g added sugars; 288 IU vitamin A; 7 mg vitamin C; 53 mg calcium; 1 mg iron; 251 mg sodium; 519 mg potassium