Greek Yogurt Mashed Potatoes
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 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 a hand 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 greek yogurt mashed potatoes.
What other potatoes can be used?
You can use this same greek yogurt mashed potatos recipe with any white potato. You could also use yams or sweet potatoes with the same ingredients. I would add a pinch of cinnamon to sweet potatoes.
Can I use full fat yogurt and half and half?
Definitely! That will only add more flavorful and creaminess to these greek yogurt mashed potatoes. The nutrition facts will change if you make these substitutions.
Other option add ins to this receipe:
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 recipe card below for 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: I think Fage nonfat 0% 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 story. 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:
Boil the potatoes
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.
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. Continuing mashing and mixing until you have a smooth consistency.
Season the potatoes with salt and pepper to taste. Serve and enjoy!
What to serve with this recipe?
What is a serving size for these potatoes?
Nutrition facts are a estimate. As always, for the most accurate measurement per serving weigh your final dish and divide by the serving amount.
This recipes 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!
“ohsnapmacros – Greek Yogurt Mashed Potatoes”
Greek Yogurt Mashed Potatoes
- 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!