Made without butter or milk, this Mashed Potatoes Recipe uses Greek Yogurt to achieve the same rich and creamy consistency. With a light tang from the yogurt, these potatoes are an easy and delicious crowd pleaser.
If for some reason I had to choose one side dish to eat forever, my answer would undoubtedly be mashed potatoes (though Onion Roasted Potatoes would be a close second).
No matter what the occasion, they are dish I never tire of.
And while I love Lemon Herb Rice, I think after a week or two, I might be over it.
Mashed potatoes, though, they just hit right every time.
The creamy texture, the full flavor of the potato.
I've been known to even eat them for breakfast. And when it comes to today's version being made with Greek yogurt, I think that is totally acceptable!
- Russet Potatoes- I prefer using Russet (or Idaho) potatoes as I find they result in the best texture. That said, you can use Yukon golds or red potatoes if you prefer.
- Greek Yogurt- Ensure that you are using plain Greek yogurt (save your guests from eating sweet vanilla mashed potatoes...). Regular (balkan-style) yogurt can also be used. If you need more ideas for an alternative, see Greek yogurt substitutes.
- Sea Salt- Kosher or table salt can also be used- adjust to taste.
- Black Pepper
1. Cook Potatoes. Peel (if desired) and dice the potatoes into 1.5 inch (3 cm) chunks. Place in a large pot and add enough water to fully cover the potatoes by about 1 inch (2 cm).
Cover and bring to a boil, remove the lid and then reduce the heat to keep it at a low simmer (so that they don't boil over). Cook for 15-20 minutes until fork tender, checking every minute or so after the 15 minute mark (you should feel almost no resistance when you poke it with a fork).
2. Drain. Reserve 1 cup of the potato water and then drain the rest of the water off.
3. Mash. Use a hand masher and mash the potato chunks until nearly smooth (you can leave them chunkier if you prefer). Then add in the yogurt and seasonings until just combined. You don't want to over work the potatoes. Add a bit of potato water (or additional yogurt) if needed to reach your desired consistency.
Leftovers and Storage
To Store: Store leftover Greek yogurt mashed potatoes in an airtight container in the refrigerator for up to 4 days.
To Reheat: Reheat in the microwave or on the stove with a splash of water until warmed through.
Make it Your Own
- Add More Flavors!
- Garlic- Add 1-2 cloves of freshly minced garlic
- Herbs- Add ¼ cup of freshly chopped herbs such as parsley and chives
- Parmesan- Stir in ¼ cup of freshly grated parmesan cheese
- Loaded- Add in ⅓ cup each bacon bits, shredded cheddar and chopped green onions
- Cajun- Stir in 1 tablespoon of Cajun seasoning in place of the salt and pepper
- Leave them Unpeeled- If you prefer the extra texture that the peeling adds, feel free to leave it on.
Enjoy these mashed potatoes as a holiday side dish for Thanksgiving, Christmas and more. They are great alongside turkey and topped with lots of gravy!
These Greek yogurt mashed potatoes are also excellent:
- Served with:
- Complemented by:
Yes! Plain yogurt works wonderfully in place of milk for mashed potatoes and adds a delicious light tangy flavor.
Greek yogurt and a bit of potato water works well in place of butter and milk for mashed potatoes.
Tips for Success
- Bring the Yogurt to Room Temperature- So that the yogurt doesn't cool down your potatoes, measure it out at the same time as you start boiling the potatoes so that it has a chance to warm up a bit.
- Cut the Potatoes Evenly- To ensure that the potatoes are all done cooking at the same time and some don't become water logged, try to cut them all to approximately the same size.
- Mash By Hand- While is can be tempting to use an electric mixer or immersion blender, the potatoes can quickly end up over worked and glue like (no thank you!).
- Don't Overmash- And even if you do mash by hand, mash until just smooth. You can still over work them by hand and end up with gummy potatoes.
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And if you liked this recipe...
...you might also like:
- Onion Roasted Potatoes (Without Soup Mix)
- Potato Soup
- 21 Ways to Make Plain Greek Yogurt Taste Better
- Greek Yogurt Potato Salad
- Buffalo Potato Chicken Casserole
Greek Yogurt Mashed Potatoes
- 2 lbs Russet potatoes
- 3 tablespoon Greek yogurt
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Peel and dice the potatoes into 1.5 inch (3 cm) chunks. Place in a large pot and add enough water to fully cover the potatoes by about 1 inch (2 cm). Cover and bring to a boil.
- Remove the lid and then reduce the heat to keep it at a low simmer (so that they don't boil over). Cook for 15-20 minutes until fork tender, checking every minute or so after the 15 minute mark (you should feel almost no resistance when you poke it with a fork).
- Reserve 1 cup of the liquid and the drain the rest of the water off of the potatoes.
- Using a hand masher, mash until creamy. Add in the yogurt and seasonings until just combined, adding reserved water if needed to reach desired consistency.
- Serve warm.