Scrub and peel the potatoes. Cut into biggish 2-or-so-inch chunks that are all similar in size so they cook evenly (for small/medium Yukon gold potatoes, you will likely be cutting them in half. Very small ones can be left whole). Place in a large pot and cover with cool water by 1 inch.

Add the kosher salt and bring the potatoes to a boil over high. Reduce heat and simmer gently until potatoes are tender and pierce easily with a fork, but are not falling apart, 20 to 30 minutes depending upon how large you cut the potatoes.

Drain the potatoes into a large colander, then briefly rinse them with warm water to remove any excess starch. Set aside while you prepare the warm milk mixture. Keep the potatoes handy.

To a medium saucepan, add the butter, broth, and milk. Heat over medium until the butter melts. Remove from the heat and add the softened cubes of cream cheese.

While the potatoes are still warm (do NOT let them cool or they will be gummy), pass the potatoes through a potato ricer or food mill into a large bowl. If you don’t have a potato ricer, use a potato masher to mash them in the pot until they are about halfway mashed.

Sprinkle the potatoes with the seasoned salt and top with the Greek yogurt. Pour the warmed butter mixture over the top. If you’ve riced the potatoes, stir gently until everything is smoothly combined. If you are using a potato masher, continue mashing and stirring until the potatoes are as smooth as you like (don’t overwork the potatoes, or they will be gummy). Taste and adjust the seasoning as desired. Depending upon your seasoned salt or chicken broth, you may need to add more. Enjoy warm, or cool to room temperature and reheat for later (see notes).