Greek Yogurt Mashed Potatoes
Updated Sep 28, 2025
This Greek yogurt mashed potato recipe is made with full-fat Greek yogurt, butter, garlic, and milk mashed with Yukon gold potatoes.
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Make mashed potatoes with Greek yogurt and garlic!
Mashed potatoes are always a go-to side dish for me, and this Greek yogurt mashed potatoes recipe is one of my favorite ways to lighten them up. The Greek yogurt makes the potatoes extra creamy and adds a little tang that balances out all the richness. I like using Stonyfield Organic Greek Yogurt because I know I’m getting quality ingredients I can feel good about serving to my family.
I make this Greek yogurt mashed potatoes recipe on weeknights for an easy side, but it also great for the holidays. The yogurt not only gives the potatoes a velvety texture, it also adds some extra protein and probiotics. It’s a simple swap that makes this classic side dish taste a little fresher, while still keeping all the comfort we love.
Happy Cooking!
– Yumna
Greek Yogurt Mashed Potatoes Ingredients
- Potatoes: I recommend Yukon Gold potatoes, but you can also use red potatoes or russets.
- Greek yogurt: I use Stonyfield Organic Plain Whole Milk Greek Yogurt. It’s rich and creamy. You can use lower-fat yogurt, but the potatoes won’t be as creamy.
- Garlic: Fresh cloves work best in these Greek yogurt mashed potatoes.
- Milk: I recommend whole milk. If you use lower-fat milk, the potatoes won’t be as creamy.
- Butter: I recommend unsalted butter so you can better control the amount of salt in the recipe.
- Seasonings: Just salt and pepper.
How to Make Greek Yogurt Mashed Potatoes
Greek Yogurt Mashed Potato Recipe
This Greek yogurt mashed potato recipe is made with full-fat Greek yogurt, butter, garlic, and milk mashed with Yukon gold potatoes.
Ingredients
- 2 pounds Yukon gold potatoes peeled & cut into 2" chunks
- 4 garlic cloves halved
- 1 ¼ teaspoon salt divided
- ½ cup Greek Yogurt
- ½ cup milk warmed
- ¼ cup unsalted butter
- ½ teaspoon black pepper
Instructions
- Place the potatoes, garlic, and 1 teaspoon salt inside a large pot and cover them with cold water. Bring to a boil, then reduce the temperature to medium and cook covered until the potatoes are fork-tender, 20–25 minutes.
- Drain the potatoes and garlic in a colander and return them to the pot. Add the Greek yogurt, butter, remaining ¼ teaspoon salt, and pepper. While the potatoes are still hot, mash them with a fork, potato masher, or electric beaters.
- Gradually add the milk while you continue to mash until you reach your desired consistency. Taste and season with more salt and pepper, if needed.
- Serve warm and top with more butter and black pepper, if desired.
Equipment
Notes
-
- Season the water well. Don’t skimp on adding salt to the water! It’s the first step to flavorful mashed potatoes.
- Use warm dairy. Before you add the milk and Greek yogurt, warm them up slightly in the microwave. This way, they’ll integrate more smoothly and maintain the warm temperature of the mashed potatoes.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a saucepan over low heat, adding a small amount of milk or Greek yogurt to make them creamy again. You can also reheat them in the microwave, stirring at 30-second intervals.
- Freezing: I don’t recommend it. They get watery and lose their creamy consistency when thawed. Try using leftover mashed potatoes in other dishes, like shepherd’s pie or a Lebanese-style omelette. Read more ideas for recipes to make with mashed potatoes.
Nutrition
Calories: 204kcal, Carbohydrates: 28g, Protein: 5g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 505mg, Potassium: 688mg, Fiber: 3g, Sugar: 2g, Vitamin A: 258IU, Vitamin C: 30mg, Calcium: 56mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Roast the garlic first. If you’re a garlic lover, I recommend roasting the garlic before mashing it into the potatoes for even more flavor.
- Make cheesy potatoes. After mashing, stir in a handful of grated Parmesan or sharp cheddar cheese. It’ll add both flavor and a creamier texture.
- Add fresh herbs. After mashing, fold in chives, rosemary, thyme, or parsley.
Recipe Tips
- Boil the potatoes in cold water. This helps them cook evenly for a smoother mash.
- Season the water well. Don’t skimp on adding salt to the water! It’s the first step to flavorful mashed potatoes.
- Use warm dairy. Before you add the milk and Greek yogurt, warm them up slightly in the microwave. This way, they’ll integrate more smoothly and maintain the warm temperature of the mashed potatoes.
- Don’t over-mash the potatoes. It might be tempting to make them ultra smooth, but over-mashing can lead to a gluey texture.
Serving Ideas
- Gravy: Turkey Gravy, Beef Gravy, Mushroom Gravy
- Sides: Vegetarian Stuffing, Brussels Sprouts Casserole, Apple Walnut Salad
- Mains: Prime Rib, Dry Brined Turkey, Roasted Garlic Herb Chicken
Comments
May I just use a cup of greek yogurt instead of milk and greek yogurt?
Sure! They might be on the thicker side, just as an FYI.