Greek Yogurt Mashed Potato Recipe

5 from 8 votes

This Greek yogurt mashed potato recipe is made with full-fat Greek yogurt, butter, garlic, and milk mashed with Yukon gold potatoes.

Prep Time10

Cook Time20

Total Time30

Cuisine: American

Servings: servings

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.

1. Season the water well. Don't skimp on adding salt to the water! It's the first step to flavorful mashed potatoes.
2. 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.

Scan code to view the full recipe on your phone.