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Home » Recipes » Side Dishes

Greek Yogurt Mashed Potatoes

Last Modified: Jun 16, 2024 by Janessa.

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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.

Jump to:
  • The Ingredients
  • The Method
  • Leftovers and Storage
  • Make it Your Own
  • Serving Ideas
  • Tips for Success
  • And if you liked this recipe...
  • Recipe Card
  • Comments
Grey bowl of mashed potatoes topped with green onions.

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!

The Ingredients

Ingredients for Greek yogurt mashed potatoes.
  • 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

The Method

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).

Potatoes being cut on a cutting board and added to a pot of water.

2. Drain. Reserve 1 cup of the potato water and then drain the rest of the water off.

Potatoes in a pot before and after draining.

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.

Potatoes mashed by hand in a pot.

4. Serve.

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.

Top view of a bowl of mashed potatoes with a spoon.

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.

Serving Ideas

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:
    • Baked Cajun Honey Butter Salmon
    • Herb Roasted Cod with Cherry Tomatoes
    • Pork Tenderloin
    • Turkey Swedish Meatballs
    • Whole Roast Chicken
    • No-Bake Shepherd's Pie (Use them as the topping)
  • Complemented by:
    • Cajun Corn
    • Sautéed Frozen Green Beans
    • Roasted Carrots and Asparagus
    • Parmesan Garlic Sautéed Swiss Chard
Mashed potatoes on a plate with asparagus, carrots and pork.
Can I substitute yogurt for milk in mashed potatoes?

Yes! Plain yogurt works wonderfully in place of milk for mashed potatoes and adds a delicious light tangy flavor.

How do I make mashed potatoes without butter and milk?

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 Egg Salad

Recipe Card

Bowl of mashed potatoes topped with chives.

Greek Yogurt Mashed Potatoes

Made without butter or milk, this recipe uses Greek yogurt to achieve the same rich and creamy consistency. Imparting a light tang, these potatoes are an easy and delicious crowd pleaser.
5 from 37 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 186kcal

Ingredients

  • 2 lbs Russet potatoes
  • 3 tablespoon Greek yogurt
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
(Prevent your screen from going dark)

Instructions

  • 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.

Notes

Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water (or milk) until heated through.

Nutrition

Calories: 186kcal | Carbohydrates: 41g | Protein: 6g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 1mg | Sodium: 306mg | Potassium: 963mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 2mg
Did you make this recipe?Let me know what you thought in the comments below!
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Comments

    5 from 37 votes (32 ratings without comment)

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  1. imsen says

    May 08, 2023 at 7:39 am

    5 stars
    This GREEK YOGURT MASHED POTATOES looks so yummy! it looks so quick and easy to make! Thanks for sharing

    Reply
    • Janessa says

      May 08, 2023 at 8:06 am

      Thank you, Imsen!

      Reply
  2. Shadi says

    May 08, 2023 at 7:43 am

    5 stars
    This is a great idea for side dish. Thank you so much for sharing that.

    Reply
    • Janessa says

      May 08, 2023 at 8:06 am

      Thank you, Shadi!

      Reply
  3. dana says

    May 08, 2023 at 7:45 am

    5 stars
    Adding Greek yogurt to mashed potatoes is brilliant. You still get the tang and creaminess you'd get from sour cream, and it's so much better for you. Definitely doing this again!

    Reply
    • Janessa says

      May 08, 2023 at 8:07 am

      I'm glad you liked these potatoes, Dana! Thank you for your kind review.

      Reply
  4. Elizabeth says

    May 08, 2023 at 8:04 am

    5 stars
    I've never thought to use Greek yogurt in mashed potatoes! Such a creamy consistency and probably healthier. Thanks for the recipe.

    Reply
    • Janessa says

      May 08, 2023 at 8:08 am

      Thank you, Elizabeth!

      Reply
  5. Kathryn says

    May 08, 2023 at 8:11 am

    5 stars
    These potatoes were so unbelievably creamy and flavorful! I'm so glad I tried this recipe and I love the extra boost of protein in these potatoes!

    Reply
    • Janessa says

      May 08, 2023 at 8:16 am

      Thank you for your kind review, Kathryn! I'm glad you enjoyed this recipe.

      Reply
Janessa

Hi, I'm Janessa and I'm passionate about sharing recipes that are made with wholesome ingredients, are quick and easy and most importantly, delicious!

More about me →

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