Creamy Greek Yogurt Mashed Potatoes
These Greek yogurt mashed potatoes are airy and smooth with a silky and buttery texture. Made with potatoes, fat-free half and half and Greek yogurt, this healthy side dish is a reimagined classic.
Greek yogurt is my secret ingredient to the creamiest mashed potatoes. It gives the perfect amount of richness, similar to what sour cream or cream cheese does, but with half the fat and calories. This mashed potato recipe is easy to make and can be jazzed up with your favorite toppings.
Whether it’s a quick weeknight meal or Thanksgiving dinner, this delicious side dish goes with everything. Serve them with holiday stuffing, cajun steak bites, air fryer breaded pork tenderloin and sweet potato pie.
Why you’ll love this recipe
- 165 calories and 3 grams of fat per serving.
- Made with 4 basic ingredients.
- Gluten-free.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for healthy mashed potatoes.
- Russet Potatoes: russet, Idaho potatoes or Yukon gold are the best potatoes for mashed potatoes because they’re starchy and give the airy, fluffy texture we love. Choose potatoes that are clean and smooth with no bruises or dark spots on the skin.
- Non-Fat Plain Greek Yogurt: full-fat greek yogurt for extra flavor.
- Fat-Free Half and Half: use regular half and half or heavy cream for an even richer mashed potato.
- Butter: salted or unsalted butter.
Variations
- Dress up your potatoes with green onions, roasted garlic, fresh herbs, or fresh chives.
- Turn these into loaded mashed potatoes with bacon, cheddar cheese, and chives.
- Try air fryer twice baked potatoes for a baked potato version.
Dietary Modifications
- To make these dairy-free use vegan butter, dairy-free yogurt substitutes or full-fat coconut milk.
- This recipe is gluten-free, as is.
Let’s make these make these healthy Greek yogurt mashed potatoes:
Step 1: boil potatoes
Peel the potatoes and rinse. Chop into 2-inch chunks. Place in a large pot of water with enough water to cover the potatoes completely. Bring to a boil and boil potatoes for 15-20 minutes until the potatoes are fork-tender. Drain the water.
Step 2: mash the potatoes
Using a hand masher, start to mash the potatoes. Once halfway mashed, add the Greek yogurt, butter (cut into cubes), half and half, and salt. Continue mashing and mixing until you have a smooth consistency and no large chunks remaining. Add in any add-ins, like fresh herbs or roasted garlic.
Step 3: season
Season the potatoes with salt and black pepper to taste.
Expert Tip!
Use a hand mixer for the super smooth mashed potatoes. If you prefer it chunky with bites of soft potato, use a potato masher.
Recipe FAQs
We’re all about the toppings around here! Try adding roasted garlic, fresh herbs, fresh chives or green onions into the potatoes. You can even turn these into loaded mashed potatoes with bacon, cheddar cheese, and chives.
Store your leftover mashed potatoes in an airtight container in the fridge for up to 3 days.
Starchy potatoes like russet, Idaho potatoes or Yukon gold are the best potatoes for mashed potatoes. The higher levels of starch give the most airy and fluffy texture. Choose potatoes that are clean and smooth with no bruises or dark spots on the skin.
Check out some of our other potato recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Greek Yogurt Mashed Potatoes
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Ingredients
- 5 lbs. russet potatoes peeled and cubed
- 3/4 cup 0% Nonfat Fage Greek Yogurt 170g
- 1/2 cup fat free half and half 105g
- 4 tbsp. butter cubed
- salt and pepper to taste
Instructions
- Peel the potatoes and rinse. Chop into 2-inch chunks.
- Place in a large pot of cold water, covering the potatoes completely. Bring to a boil and boil for 15-20 minutes until the potatoes are fork tender. Drain the water.
- Using a potato masher, start to mash the potatoes. Once halfway mashed, add the Greek yogurt, butter (cut into cubes) and half and half. Continue mashing and mixing until you have a smooth consistency and everything is fully combined.
- Season the potatoes with salt and pepper to taste. Serve and enjoy!
Notes
- Double and half this recipe exactly. Boiling time of potatoes will change.
- Use full-fat half and half and/or Greek yogurt for a creamier mashed potato.
- All nutrition facts are an estimate and will change with any substitutions.
Paired these with the air fryer blackened chicken and it was DELICIOUS!!
Potatoes are amazing! This recipe has become a go to side dish. They are so creamy and tasty!! You will not be disappointed – and you are not sacrificing flavor at all! Ohsnapmacros does it again!
I made this for my family tonight and my husband said, and I quote, “potatoes were good, but they always are” and I told him it was a new macro friendly recipe and he was SHOCKED. You would NEVER know that this is a healthy recipe. I’m obsessed.
Haha! Love that!!
I was not sure what to expect with adding the Greek yogurt but it did not disappoint! The potatoes were nice and creamy and I was excited to add protein to a side dish. So glad I can eat potatoes and help my macros all in one yummy side dish!
Yay!! So glad to hear that! Thank you for trying it!