These creamy Greek yogurt mashed potatoes are a lightened up version of the traditional dish. They are still creamy and buttery with the addition of Greek yogurt instead of the traditional heavy cream.
Jump to:
Why You’ll Love This Recipe
- The Greek yogurt is a perfect substitute to provide the same creamy texture but with added protein.
- It's a delicious side dish to serve at Thanksgiving dinner or any time of the year.
- They're easy to make and you get great flavor with simple ingredients.
- The leftovers are delicious the next day or frozen and reheated.
- It's a perfect side dish for both a special occasion or weeknight dinner.
- The slight sour tang of the greek yogurt provides extra flavor.
Ingredient Notes
- Russet potatoes - we prefer to use russet potatoes for this recipe. You can also use a different kind of potato like red potatoes or Yukon gold potatoes.
- Plain Greek yogurt - we typically use a 2% plain greek yogurt, but any will work including non-fat Greek yogurt. For a richer flavor, use a higher fat content yogurt. Only plain, unsweetened Greek yogurt will work for this recipe
- Milk - feel free to use traditional milk for this recipe or unsweetened, plain almond milk. We've used both and they turn out great.
- Butter - an essential for any mashed potatoes!
- Salt & pepper - add salt & black pepper until you reach your desired seasoning.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Large pot
- Potato masher or ricer (we like this one* that is a combo)
- Small microwave safe bowl
- Knife and cutting board
- Measuring cups and spoons
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Begin by washing and peeling the potatoes to remove the skin. Cut the potatoes into large chunks. Add them to a large pot and add just enough water to the pot to cover the potatoes.
Step 2: Place the pot on medium heat on the stove. Let the water come to a boil and cook the potatoes for 15-20 minutes or until the potatoes are soft and fork tender. Remove the potatoes from the heat and drain the water from the pot.
Step 3: Use a masher or potato ricer to mash the potatoes until smooth.
Step 4: Add the milk and butter to a microwave-safe bowl. Microwave the bowl for 30 seconds until the butter is melted. Don’t let the mixture boil. Once the butter is melted, slowly add the Greek yogurt to the bowl and whisk until smooth. Add the mixture and salt to the pot with the potatoes.
Step 5: Mix until combined, don’t overmix or the potatoes will become gluey. Add additional salt and pepper to taste.
Tips & Variations
- For garlic mashed potatoes, add a few garlic cloves with the potatoes to the boiling water and mash them with the potatoes.
- For loaded mashed potatoes, add extra toppings like bacon bits, green onions, and cheddar cheese.
- Feel free to use a potato masher or potato ricer depending on your preference. The potato ricer will leave you with a smoother texture while a hand masher will still have some chunks.
- Do not over mix the mashed potatoes once you add the Greek yogurt, milk, butter, and salt. This will result in "gluey" mashed potatoes.
- If you prefer your mashed potatoes a little less dense, add a few splashes of extra milk until you reach your desired consistency.
- Fresh herbs also make a great garnish or addition.
FAQ
This is the perfect side dish for leftovers! Store them in an airtight container in the fridge for up to 5 days or freeze them for up to 4 months.
These potatoes are gluten-free and vegetarian. They are not dairy-free and we have not tested them with dairy-free substitutes.
If you enjoy this mashed potato recipe, check out a few of our other easy side dishes:
If you make these creamy mashed potatoes, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Greek Yogurt Mashed Potatoes
Ingredients
- 4 lbs russet potatoes (about 8 medium potatoes)
- ⅔ cup milk (add additional as needed to achieve preferred consistency)
- 4 tablespoon butter
- ⅔ cup plain Greek yogurt
- ¾ teaspoon kosher salt + more to taste
- Pepper, to taste
Instructions
- Begin by washing and peeling the potatoes to remove the skin. Cut the potatoes into large chunks. Add them to a large pot and add enough water to the pot to cover the potatoes.
- Place the pot on medium heat on the stove. Let the water come to a boil and cook the potatoes for 15-20 minutes or until the potatoes are soft and easily pierced with a fork. Remove the potatoes from the heat and drain the water from the pot.
- Use a masher or potato ricer to mash the potatoes until smooth.
- Add the milk and butter to a microwave-safe bowl. Microwave the bowl for 30 seconds until the butter is melted. Don’t let the mixture boil. Once the butter is melted, slowly add the greek yogurt to the bowl and whisk until smooth. Add the mixture and salt to the pot with the potatoes. Mix until combined, don’t overmix or the potatoes will become gluey. Add additional salt and pepper to taste.
Notes
- Feel free to use a potato masher or potato ricer depending on your preference. The potato ricer will leave you with a smoother texture while a hand masher will still have some chunks.
- If you prefer your mashed potatoes a little less dense, add a few splashes of extra milk until you reach your desired consistency.
- If you want to make a smaller batch of mashed potatoes, simply half the recipe.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Greek Yogurt Mashed Potatoes."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
*Affiliate links
Leave a Reply