Greek Yogurt Mashed Potatoes

5 from 3 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 182kcal

Author: Olivia & Annie

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