Greek Yogurt Mashed Potatoes are light, fluffy, and packed full of flavor. They use greek yogurt, instead of sour cream, for a healthier take on the classic recipe. With 6 easy steps and 8 simple ingredients, you'll have this side dish on the table in about 45 minutes!
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Why You'll Love These Greek Yogurt Mashed Potatoes
- A healthier option! The addition of greek yogurt in these mashed potatoes makes them lighter than traditional versions. Greek yogurt adds protein and probiotics, while allowing you to use less butter and milk than other recipes.
- Made in 45 minutes! Just boil the potatoes, mash them, and stir in the rest of the ingredients. They're that easy to make! Perfect for serving on Thanksgiving, Christmas, Easter, or on busy weeknights.
- The best holiday or everyday side dish! Serve with your favorite proteins and other sides: Dutch Oven Turkey Breast, Chicken Meatloaf, Roasted Green Beans and Carrots, Sautéed Butternut Squash, and Roasted Corn are all great options!
Ingredients
A few notes about the ingredients:
- Yukon Gold Potatoes: I like using Yukon Gold potatoes in my mashed potatoes because they're not super starchy. They don't absorb excess water from boiling, so they end up with a fluffier, lighter consistency.
- Garlic Cloves: Use an abundance of garlic for a delicious garlicky mash. The rest of the ingredients are fairly simple so the garlic adds that punch of flavor that the potatoes need.
- Plain Greek Yogurt: The addition of greek yogurt makes these potatoes nice and tangy. Often, sour cream is added to mashed potatoes to help add creaminess and additional flavor. Greek yogurt is a healthier addition because it incorporates additional protein and probiotics.
- Unsalted Butter: I like to use unsalted butter in this recipe so you can remain in charge of the salt content. Taste and adjust the salt to your personal taste.
- Milk: I like to use whole milk in mashed potatoes for its richness. However, any plain, unsweetened milk will work.
⭐️ See recipe card below for descriptions and quantities of each ingredient.
Instructions
- Step 1: Peel the potatoes (optional). Then, dice them into 2-inch pieces. Add to a large pot with all of the smashed garlic cloves and 1 teaspoon kosher salt.
- Step 2: Add water to the pot until the potatoes are covered with the water. Set over medium heat and bring to a boil.
- Step 3: Boil potatoes for 15 to 20 minutes, or until fork tender. Drain water.
- Step 4: Mash the potatoes in the pot with a potato masher or use a ricer to rice the potatoes and garlic back into the warm pot.
- Step 5: Add greek yogurt, butter, milk, remaining 1 teaspoon salt, and black pepper. Mix until fully combined and the potatoes are smooth and creamy. Do not overmix. Taste and adjust greek yogurt, butter, and salt to taste.
- Step 6: Serve potatoes warm with a drizzle of melted butter and fresh chives over top.
⭐️ Tip: Reserve additional butter and milk for later if you plan on reheating the mashed potatoes. You'll want to add extra butter or milk to the potatoes prior to reheating, so they don't dry out. This is especially important if making ahead and serving for the holidays!
Substitutions and Alterations
- Yukon Gold Potatoes - I highly recommend using Yukon golds. However, if you can't find them in your store, you can use russet potatoes instead. They'll have a starchier consistency but will work just as well. I do not recommend using red skin potatoes.
- Plain Greek Yogurt - You can use sour cream or labneh in place of greek yogurt if you prefer.
- Milk - Use any unsweetened milk you like best. Both cow's milk and plant based milks will work.
How to Store Greek Yogurt Mashed Potatoes
To store: Store greek yogurt mashed potatoes in an airtight container in the refrigerator up to 5 days.
To freeze: Freezing is not recommended.
To reheat: Add a little extra milk or butter to the mashed potatoes before reheating. Reheat in the microwave in 1 minute intervals, stirring in between, until warmed through or add to a pot over medium heat and stir frequently until warmed.
Top tip!
Use room temperature ingredients so everything blends into the potatoes well! The greek yogurt, butter, and milk should be set on your counter for at least 30 minutes prior to mixing into the warm potatoes. This allows you to stir them in less time for fluffier, lighter potatoes.
Recipe FAQs
Yes! If you'd like to omit the milk or butter in this recipe, you can use additional yogurt instead. However, be advised that the flavor will change to become more tangy, instead of rich and buttery.
Yes! Yogurt, especially greek yogurt, is a great addition to mashed potatoes. Sour cream is often added to mashed potatoes for a rich, tangy taste and texture. You can use greek yogurt instead to mimic those same flavors, but with some added protein and nutrients.
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Share your cooking with me! If you make this recipe, I'd love to know. Leave a comment with a rating at the bottom of this page!
Greek Yogurt Mashed Potatoes
Equipment
Ingredients
- 3 pounds yukon gold potatoes (about 6 large potatoes)
- 15 garlic cloves, smashed and peeled
- ¾ cup plain greek yogurt, room temperature
- 6 tablespoons (¾ stick) unsalted butter, room temperature and cut into pieces
- ¼ cup milk, room temperature
- 2 teaspoons kosher salt, divided
- ½ teaspoon black pepper
- Fresh chives, for garnish
Instructions
- Peel the potatoes (optional). Then, dice them into 2-inch pieces. Add to a large pot with all of the smashed garlic cloves and 1 teaspoon kosher salt.
- Add water to the pot until the potatoes are covered with the water. Set over medium heat and bring to a boil.
- Boil potatoes for 15 to 20 minutes, or until fork tender. Drain water.
- Mash the potatoes in the pot with a potato masher or use a ricer to rice the potatoes and garlic back into the warm pot.
- Add greek yogurt, butter, milk, remaining 1 teaspoon salt, and black pepper. Mix until fully combined and the potatoes are smooth and creamy. Do not overmix. Taste and adjust greek yogurt, butter, and salt to taste.
- Serve potatoes warm with a drizzle of melted butter and fresh chives over top.
Notes
- Use room temperature ingredients so everything blends into the potatoes well! The greek yogurt, butter, and milk should be set on your counter for at least 30 minutes prior to mixing into the warm potatoes. This allows you to stir them in less time for fluffier, lighter potatoes.
- Don't over-mix the potatoes! Over-mixing will cause them to turn gluey, instead of light and fluffy.
- If you plan on reheating the mashed potatoes, reserve additional butter and milk for later. You'll want to add extra butter or milk to the potatoes prior to reheating, so they don't dry out.
Nutrition
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