Peel potatoes and cut into quarters so potatoes are approximately uniform in size. This helps with cook time and ensures they'll all be done at the same time. Place potatoes and whole garlic cloves in a pot and cover about 1 inch with cold water. Season water with salt. Use a generous amount as, just like pasta, this is the only opportunity to season the potato itself as it cooks. Place over medium high heat and bring to a boil. Cook until potatoes are fork tender, about 20-25 minutes.
Once potatoes are finished cooking, drain potatoes and place back into your pot, or in a mixing bowl with which you're comfortable using a hand mixer. I like to use the beaters of the mixer to start breaking up each of the potato chunks to get things started, without turning on your mixer.
Add in butter, greek yogurt, and garlic powder. Use electric mixer to begin mixing and mashing potatoes. Be sure to scrape down the sides as you're mixing. Once they're partially mixed, add in half & half and continue mixing until potatoes are smooth and fluffy. Add salt and pepper to taste. (Add more half & half as needed to loosen the potatoes.)Serve warm.
4 Freestyle SmartPoints (calculated using WW Recipe Creator). Serving size is 3/4 cup.