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These homemade greek yogurt mashed potatoes are my favorite! They are creamy, rich, savory, and easy to make. They are the perfect side dish for every meal.
I know everyone likes to make their mashed potatoes differently. I have made them with different milks, cottage cheese, and greek yogurt. Some like to peel their potatoes, some don’t. I change things up depending on my mood, but one thing that always remains the same, is that I want my mashed potatoes recipe to be easy and delicious, which is definitely the case with these greek yogurt mashed potatoes.
Add these mashed potatoes to this chicken turkey meatloaf or this lemon ginger salmon for a delicious dinner. Or eat them all on their own straight from the bowl, I won’t judge.
Table of Contents
Why this recipe is great
- It’s a great way to add Greek yogurt into your diet, which is a good source of protein. Try my greek yogurt banana bread if you are looking for other ways to add greek yogurt into your diet.
- The mixture of greek yogurt, butter and milk results in an extra creamy texture.
- These mashed potatoes are easy to customize to your tastes.
- All you need are a handful of ingredients.
- They are the ultimate comfort food. Try my creamed peas for one of my favorite comfort food recipes.
Recipe ingredients
- Gold potatoes– these potatoes are my favorite to make mashed potatoes with. They have a smooth taste and texture.
- Butter– use a good quality butter in this recipe.
- Greek yogurt– you can use lowfat or regular fat greek yogurt. Both work well.
- Salt and pepper– these season the potatoes and can be used as much or as little as you want.
- Milk– This adds more creaminess and softness to the potatoes.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of gold potatoes, you can use russet potatoes or Idaho potatoes.
- Instead of milk, you can use heavy cream or half and half.
Step by step instructions
Step 1: Boil the sliced potatoes until fork tender.
Step 2: Put the boiled potatoes into a bowl and top with the greek yogurt, butter, milk, salt and pepper.
Step 3: Mash everything together with a potato masher.
Step 4: Taste and then tweak, mash again and then serve. If they are too dry, add more milk and butter, a little bit at a time.
Recipe FAQs
Store in an airtight container in the fridge for 3-4 days.
Yes! Just follow the recipe, let them cool, and then refrigerate until ready to serve. You can reheat them in the microwave or oven. You may need to add a bit more milk to get things creamy.
No! I usually don’t. But it depends on what kind of potatoes you are using. Gold potatoes have a thin neutral tasting skin so leaving the skin on those potatoes is fine. Russet potatoes, on the other hand have a thicker skin that doesn’t blend into the mashed potatoes as well, so I recommend peeling those.
Other potato recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Greek Yogurt Mashed Potatoes
Equipment
Ingredients
- 3 lbs gold potatoes, sliced into 1.5 inch pieces ( peeled or unpeeled both work here)
- 4 Tablespoons butter
- 1/2 cup greek yogurt
- 1/3 cup heavy cream or milk
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Put the sliced potatoes into a large pot filled with water. Heat the water over medium high heat and then boil the potatoes for 20 minutes, until fork tender, then drain.
- Drain the potatoes and put into a large bowl. Add the butter, greek yogurt, heavy cream/ milk, salt and pepper to the bowl and mash with a potato masher.
- Taste the potatoes, if the texture is too dry add more butter or milk/cream.
Notes
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- Instead of gold potatoes, you can use russet potatoes or Idaho potatoes.
-
- Instead of milk, you can use heavy cream or half and half.
- If you make these and they are too dry add a bit more butter and cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
