Greek Yogurt Mashed Potatoes
Updated Oct 09, 2026
Greek yogurt mashed potatoes made with Yukon gold, garlic, and full-fat Greek yogurt for a creamy protein boost. An easy 30-minute recipe.
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I make mashed potatoes a lot, and I really enjoy Greek yogurt mashed potatoes! They have a little more tang than my classic version, which I really like with roast chicken or anything with mushroom gravy. I like that little bit of tartness when the rest of dinner is really savory. I still want my mashed potatoes buttery, so I’m not swapping everything out for yogurt here. I just add enough yogurt to get the flavor and to make the mashed potatoes extra creamy.
I use Stonyfield Organic Greek Yogurt in this recipe. I do like knowing there’s some extra protein and probiotics going into the potatoes too. Of course nobody at the table is asking me about the nutrition in their mashed potatoes, but I know it’s there.
This Greek Yogurt Mashed Potato recipe post is sponsored by Stonyfield, but the content reflects my own opinion and experience using the product.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
When I first started developing these Greek yogurt mashed potatoes, one of the first things I was thinking about was whether I wanted to use low-fat or full-fat Greek yogurt. I ended up trying both, and I just really wasn’t a fan of the low-fat version. The texture was a little different. It was thinner and just had kind of an odd consistency to me. The full-fat Greek yogurt made the potatoes much creamier, so I definitely preferred that one.
I also really noticed that when I added the yogurt made a difference. If I let the potatoes cool down too much first, it didn’t mix in as well and I’d get little spots where there was more yogurt than potato. I love the tang it adds, but I don’t want to get a random bite of straight Greek yogurt in my mashed potatoes. Adding it while the potatoes are still hot worked much better.
And then the salt and pepper I pretty much just adjust at the end. The yogurt changes the flavor enough that I don’t really like trying to decide the seasoning before it goes in. I mix everything together, taste it, and usually end up adding a little more from there.
Happy Cooking!
– Yumna
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Greek Yogurt Mashed Potatoes Ingredients
- Potatoes: I recommend Yukon Gold potatoes, but you can also use red potatoes or russets. Peel them and cut them into even 2-inch chunks so you don’t end up with some pieces falling apart while others are still firm.
- Greek yogurt: I use Stonyfield Organic Plain Whole Milk Greek Yogurt. It’s hands down my favorite yogurt. You can use lower-fat yogurt, but the potatoes won’t be as creamy.
- Milk and butter: I recommend whole milk and unsalted butter. 2% milk works, too, but the mashed potatoes won’t be as creamy. Before you add the milk, warm it up slightly in the microwave so it blends in smoothly and helps keep the mashed potatoes warm.
- Garlic and seasoning: You’ll also need garlic, salt, and black pepper. Peel and halve the garlic cloves before boiling them with the potatoes.
How to Make Greek Yogurt Mashed Potatoes
These step-by-step photos walk you through how to make creamy garlic Greek Yogurt Mashed Potatoes. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Greek Yogurt Mashed Potatoes recipe below
1. Boil the potatoes
Place the potatoes, halved garlic, and some of the salt in a large pot. Add cold water to cover, then bring to a boil and cook, covered, over medium heat until the potatoes are fork-tender.
2. Drain the potatoes
Pour everything into a colander and let the cooking water drain away. Keep the garlic with the potatoes so it gets mashed in, too!
3. Add the yogurt and butter
Return the drained potatoes and garlic to the pot. Add the Greek yogurt, butter, remaining salt, and pepper.
4. Mash while hot
Use a fork or potato masher to break down the potatoes and garlic while the butter melts into them. If using electric beaters, keep the speed low and stop as soon as the mixture comes together.
5. Pour the warm milk in the potatoes
Add the milk a little at a time as you continue mashing. You can stop before using it all if the potatoes have reached the consistency you want.
6. Finish Greek Yogurt Mashed Potatoes
Taste and adjust the salt and pepper as needed. Serve warm, with extra butter and black pepper on top if you’d like.
Full Greek Yogurt Mashed Potatoes Recipe
Greek Yogurt Mashed Potato Recipe
Video
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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Roasted garlic. If you’re a garlic lover, I recommend roasting the garlic before mashing it into the potatoes for even more flavor!
- Chives. Fold in 2 tablespoons finely chopped chives after mashing, or sprinkle them over the top.
- Parmesan. Stir in ¼ cup finely grated Parmesan while the potatoes are hot.
- Cheddar. Fold in ½ cup freshly grated cheddar at the end, stirring just until it melts.
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.
- Let the cooking water drain thoroughly. Give the colander a gentle shake before returning the potatoes to the pot. Leftover water can make your Greek yogurt mashed potatoes loose before you add any milk.
- Add the milk gradually. The potatoes may not need the full amount. Check the texture between additions rather than pouring it all in at once.
Serving Ideas
- Gravy: I like spooning classic turkey gravy, beef gravy, or mushroom gravy over the mashed potatoes.
- Sides: For a holiday meal, I’d add vegetarian stuffing, Brussel sprouts casserole, and apple walnut salad to the table!
- Mains: I love serving these mashed potatoes alongside prime bib, dry brined turkey, or roasted garlic herb chicken.
Troubleshooting
Too much mixing can release excess starch and make the potatoes sticky. Use a hand masher, or keep electric beaters on low and stop once the potatoes are combined. Adding more milk won’t fix a gluey texture.
The potatoes likely needed more cooking time. Before draining, check a few of the largest pieces; they should break apart easily when pressed with a fork. Small, soft lumps are just a matter of how thoroughly you mash.
The potatoes thicken as they cool. Gently stir in warm milk, 1 tablespoon at a time, until they loosen to the consistency you want.
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.