Wash and dry potatoes, then cut into small, evenly-sized pieces. Place into a large pot of cold, salted water and bring to a boil. Reduce heat and cook until potatoes are fork tender, about 7-10 minutes. Remove from heat, drain and transfer to a large bowl.
Add broth, yogurt, salt and nutmeg to the potatoes. Mash together all ingredients until smooth and lump-free.
Transfer to a medium serving bowl, garnish with fresh thyme and serve immediately. Enjoy!
