No one will even know you used Greek yogurt in these healthy mashed potatoes. They have the best creamy texture and are perfect any time of the year. Add fresh herbs, roasted garlic, cream cheese or fresh chives and jazz them up to fit your taste buds.
Why you’ll love this recipe
- Added protein in every serving.
- Both kids and adults will love these Greek yogurt mashed potatoes.
- Adding Greek yogurt adds protein and creaminess to these potatoes.
- They come out whipped and delicious.
- Add 1-2 roasted heads of garlic, chopped green onions and you’ve got delicious garlic mashed potatoes.
What other potatoes can be used?
You can use this same Greek yogurt mashed potatoes recipe with any kind of potato. Use russet, yukon golds, red potatoes or even yams or sweet potatoes with the same ingredients. I would add a pinch of cinnamon to sweet potatoes.
What do you use to mash the potatoes?
I boil them till they’re super soft requiring no tools other than a potato masher to get the perfect whipped potatoes. A lot of people use an electric mixer to get their potatoes without chunks but I’ve found if you boil them till very fork tender you won’t have any issues getting perfectly smooth creamy texture Greek yogurt mashed potatoes.
Can I use full-fat yogurt and half and half?
Definitely! That will only add more flavor and creamy texture to these Greek yogurt mashed potatoes. The nutrition facts will change if you make these substitutions. You could even add cream cheese and almond milk too.
Other optional add-ins to this recipe:
To make these into delicious garlic mashed potatoes add 1-2 roasted heads of garlic and chopped green onions. Want loaded mashed potatoes? Follow the same ingredients and directions but mix in chopped cooked bacon, cheddar cheese, and green onions at the end.
How to make this dairy-free
To make this dairy-free you could use a dairy-free yogurt and full-fat coconut milk to make these greek yogurt mashed potatoes.
Can I make it ahead of time?
Yes! They reheat terrific and would be very easy to make the day before a holiday gathering. You can also make these greek yogurt mashed potatoes as meal prep and portion out throughout the week. If they dry out for any reason just add a splash of yogurt or half or half to them and mix.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for Greek yogurt mashed potatoes.
Russet Potatoes: this recipe uses a 5-pound bag of russet potatoes. Peeled, washed, and cubed. You can use any white potato, yams or sweet potatoes. If using sweet potatoes I would add a pinch of cinnamon.
Greek Yogurt: the most versatile ingredient in my arsenal. I think Fage nonfat 0% plain Greek yogurt has the best flavor and consistency. I am using 3/4 cup or 170 grams. You can use your favorite brand or a full-fat greek yogurt for extra flavor.
Fat-Free Half and Half: use fat-free or full fat. You can find this near the milk at your grocery store. You can also substitute with heavy cream or full-fat canned coconut milk.
Butter: both salted and unsalted butter work for this recipe.
Salt and Pepper: add salt and pepper to taste! You can add any and all seasonings to this from garlic to paprika.
How to make mashed potatoes:
Step 1: Boil the 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 potato masher start to mash the potatoes. Once about 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. Here is where I would add in any add-ins like fresh herbs and roasted garlic.
Step 3: Season
Season the potatoes with salt and pepper to taste. Serve and enjoy your creamy mashed potatoes.
What to serve with this recipe?
These Greek yogurt mashed potatoes go great with anything. Serve them with Holiday Stuffing for Thanksgiving, with a grilled ribeye for a date night in, or with Air Fryer Breaded Pork Tenderloin for a quick weeknight meal. These potatoes are definitely one of my favorite side dishes that can be altered in so many ways.
Extra toppings and add-ins
These potatoes are delicious as is but can be made even better with toppings and add-ins. 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.
What is the serving size for these potatoes?
Nutrition facts are an estimate. As always, for the most accurate measurement per serving weigh your final dish and divide by the serving amount.
This recipe makes 12 servings. The size is approximately 170 grams per serving.
If you like this recipe be sure to check out some of our other potato recipes!
Greek Yogurt Mashed Potatoes
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- 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
- Peel the potatoes and rinse. Chop into 2 inch chunks.
- Place in a large pot of 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 about halfway mashed add the Greek yogurt, butter (cut into cubes) and half and half. Continuing 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!