In a large bowl, combine Flour, Baking Powder and Salt.
Add Butter and used a pastry cutter to combine with the dry mixture. You can use your fingers if you don't have a pastry cutter. The mixture should be crumbly with the butter distributed throughout. Add Cheese and mix until distributed evenly.
Combine Greek Yogurt and Milk. I usually do this in a glass measuring cup with a spout so it is easy to pour.
Add Milk mixture to Flour mixture and stir just until combined. It will be sticky.
Use a ice cream scoop (1-1/2 Tbps to 1/4 cup depending on how big you like your biscuits) to make mounds on greased or parchment lined sheet pan.
Bake for 14-15 minutes. We like ours lightly baked so I keep an eye on them around 12 minutes.
Prepare potatoes by cleaning and peeling them. Cut into 1-1/2" chunks. Place potato chunks into 5 qt pot filled with cold water. Give enough space at the top of the pot to allow for boiling without overflow.
Bring to a boil over high heat. When the water begins to boil, add 3 Tbsp of kosher salt and reduce heat to medium high. Take care to not allow the water to overflow. Boil 10-12 minutes based on the size of your potatoes, stirring occasionally. Drain and place potatoes in a bowl.
Add butter, milk and salt. Beat on low speed with a hand mixer until all ingredients are combined. Turn mixer to high for 30 seconds or until potatoes reach the consistency that you prefer. Serve warm.
Starting the potatoes in cold water insures that the potatoes cook evenly.