• Peel potatoes and cut into large pieces. 

  TIP: If you want to save even more time and enjoy more rustic mashed potatoes, feel free to leave the skin on!
• Add to a large pot and cover with water.  Over high heat, bring the water to a boil and cook until potatoes are fork tender.
• Drain potatoes.
• Add potatoes to bowl of an electric mixer with butter. Peel potatoes and cut into large pieces. 
• [5]  Mix on low speed until just a few potato chunks remain. Season with salt and pepper.

  TIP: Remember you're making a side dish with a large amount of potatoes.  Season liberally!
• Add garlic powder, yogurt and cream cheese to potatoes.
• Mix on low speed until just combined. 

  TIP: You want to mix the potatoes only until there are no longer any potato chunks visible.  If you over mix them, you'll end up with gluey mashed potatoes.  Eww!
• Add green onions and gently stir to combine.

Oven Instructions

• Transfer potatoes to casserole dish.

  TIP: I typically use a 9" x 13" baking dish or a three quart casserole dish for this recipe.
• Top with cheddar cheese. 
• Cover and refrigerate overnight.  
• Prior to serving, let sit at room temperature for one hour.  
• Bake at 350 degrees for 60 minutes, removing cover for last 20 minutes of cooking time.

Slow Cooker Instructions

• Transfer potatoes to six quart slow cooker.

  TIP:  I like to make this recipe in this slow cooker – it comes in 4, 6 or 8 quart options – or using the slow cooker function of my Instant Pot.  If using your Instant Pot, you’ll want to use the tempered glass lid instead of the top that comes with it and is used for pressure cooking.
• Top with cheddar cheese. 
• Cover and refrigerate overnight.  
• Cook on HIGH heat for 3-4 hours or until heated through and cheese is melted.