This post may contain affiliate links. Please read our disclosure policy.
Mashed potatoes are a classic, but sometimes classics need a little revamp. Enter Greek yogurt mashed potatoes—my secret to making these potatoes not just creamy, but velvety and tangy. The Greek yogurt introduces a richness and depth that takes the familiar comfort of mashed potatoes to a unique place. It’s not just about an oh-so-smooth texture; it’s also enhancing flavor here.
Table of Contents
- REcipe at a glance
- Ingredients to make Greek Yogurt Mashed potatoes
- Popular substitutions & additions
- How to make Greek yogurt mashed potatoes
- Tips for making the best mashed potatoes
- What to serve with Mashed potatoes
- How to store & reheat
- Frequently asked questions
- More mashed potato recipes:
- Greek Yogurt Mashed Potatoes Recipe
I love serving these during the week as an easy side and even for get-togethers with friends and family, like Thanksgiving and the holidays! Greek yogurt doesn’t just add flavor and creaminess, it also sneaks in some extra protein and gut-healthy probiotics!
If you’ve been following me, you know how much I appreciate Stonyfield and their dedication to organic, quality ingredients. It’s not just about food that tastes good; it’s about food that does good—both for our bodies and for the planet. Stonyfield Organic Greek Yogurt really aligns with this philosophy. I feel confident and happy to bring their products into my kitchen because they genuinely care about the food they produce. So go ahead, serve up these mashed potatoes and feel good about every delicious bite.
REcipe at a glance
Cuisine Inspiration: American
Cooking Method: Stovetop
Dietary Info: Vegetarian, Gluten-Free
Key Flavor: Creamy, garlic-infused, with a tangy twist
Skill Level: Easy
- Easy Holiday Side: Whether it’s Thanksgiving, Christmas, or a Sunday dinner, these mashed potatoes seamlessly blend into any holiday spread.
- Five-Ingredients (excluding salt and pepper): Keep your shopping list short without compromising flavor. Excluding salt and pepper, this dish requires only five main ingredients but delivers on both taste and texture.
- One-Pot Recipe: All you need is a single pot for boiling and mashing, which makes cooking and post-dinner cleanup so easy. No need for multiple cookware, just one pot and you’re good to go.
- Healthy-ish: By swapping out traditional ingredients like sour cream and heavy cream for Greek Yogurt, you maintain the creamy texture while introducing a healthier, protein-rich alternative. It’s indulgence with a conscience.
Ingredients to make Greek Yogurt Mashed potatoes
- Yukon Gold Potatoes: I love these for their natural buttery flavor and perfect consistency for mashing. They hold up well during cooking and create a creamy, lump-free mash.
- Garlic Cloves: These are boiled along with the potatoes, subtly infusing the potatoes with a gentle, earthy garlic flavor that’s noticeable but not overpowering.
- Greek Yogurt: I use Stonyfield Organic Plain Whole Milk Greek Yogurt; it’s rich, creamy, and brings a tanginess to the dish. Its natural acidity lightens the texture, making the mash feel less dense without sacrificing richness.
- Milk: The milk provides that extra bit of creaminess, letting you adjust the consistency of your mashed potatoes to your liking. Make sure it’s warmed for easier mashing.
- Unsalted Butter: This brings all the flavors together perfectly, adds a richness and makes every bite so good.
- Salt and Pepper: These basic seasonings are indispensable in drawing out the natural flavors of the other ingredients. Salt is used both in the boiling water and in the final seasoning, while black pepper adds a touch of warmth and complexity.
Popular substitutions & additions
- Roast Your Garlic: If you’re a garlic lover, roasting a whole garlic bulb and then mashing it into the potatoes will add a rich, subtle flavor that melds perfectly with the Greek yogurt.
- Add Cheese to the Mix: Folding in some grated Parmesan or sharp cheddar. The cheese not only adds flavor but also contributes to a creamier texture.
- Spice It Up: For a subtle kick, incorporate a dash of cayenne pepper or smoky paprika. It’s a simple addition that makes a world of difference.
- Try a Different Potato: If Yukon gold potatoes aren’t your favorite, you can easily use red potatoes or even russets. Each type lends a unique texture and flavor to your mashed potatoes.
How to make Greek yogurt mashed potatoes
- Place the potatoes, garlic and salt inside a large pot and cover them with cold water. Bring to a boil, then reduce the temperature to and cook covered until the potatoes are fork tender.
- Drain the potatoes and garlic in a colander.
- Return the potatoes to the pot. Add the Greek yogurt, butter, remaining salt and pepper.
- While the potatoes are still hot and use a fork, masher or electric beaters to mash the potatoes.
- 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.
Tips for making the best mashed potatoes
- Start with Cold Water: When boiling your potatoes, always start with cold water. This ensures that the potatoes cook evenly, leading to a smoother mash.
- Season the Boiling Water: Don’t skimp on adding salt to the water when boiling your potatoes. Well-seasoned water is the first step to flavorful mashed potatoes.
- Don’t Over-Mash: While it might be tempting to aim for ultra-smooth potatoes, over-mashing can lead to a gluey texture. Stop mashing once you reach your desired consistency.
- Taste as You Go: After mashing, give the mixture a taste test. You might find it needs a little more salt, pepper, or even a spoonful more of Greek yogurt.
- Warm Your Dairy: Before adding milk or Greek yogurt, warm them slightly. This helps them integrate more smoothly and maintains the temperature of your mashed potatoes.
What to serve with Mashed potatoes
- Prime Rib
- Dry Brined Turkey
- Roasted Garlic Herb Chicken
- Green Beans with Almonds
- Vegetarian Stuffing
How to store & reheat
Store any leftover mashed potatoes in an airtight container in the refrigerator. To reheat, place them in a saucepan over low heat, adding a small amount of milk or Greek yogurt to bring back the creamy texture. You can also use a microwave, stirring at 30-second intervals, to ensure even reheating.
How Long Will Greek Yogurt Mashed Potatoes Last in the Fridge?
These mashed potatoes will keep well for up to 4 days when stored properly in the fridge. Always ensure the container is airtight to maintain optimal freshness.
Frequently asked questions
You can, but keep in mind that full-fat Greek yogurt contributes to the dish’s creaminess. Using a lower-fat option may alter the texture slightly.
Peeling is optional and largely depends on personal preference. Leaving the skin on provides a rustic texture and additional nutrients. I do like to leave some of the skin on, but not all.
You want to avoid over mashing your potatoes. This can cause the potatoes to get overworked and gummy and after that there really is not saving them.
Whether you’re gathering around the Thanksgiving table or simply enjoying a weeknight dinner, this Greek yogurt mashed potato recipe is versatile and delicious enough to fit any occasion. It’s not just about adding some twist to a classic recipe—it’s about adding something to your dinner rotation that’s as nourishing as it is satisfying.
More mashed potato recipes:
- Smashed Sweet Potatoes
- Roasted Garlic Mashed Potatoes
- Healthy Mashed Potatoes
- Olive Oil Mashed Potatoes
- Mashed Sweet Potatoes
- Instant Pot Mashed Potatoes
- Cauliflower Mashed Potatoes
- Rosemary Garlic Smashed Potatoes
If you try this feel good Greek Yogurt Mashed Potatoes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Greek Yogurt Mashed Potatoes
- 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 and use a fork, masher or electric beaters to mash the potatoes.
- 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.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.