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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.
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.
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.
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.
To make this dairy free you could use a dairy free yogurt and full fat coconut milk to make these greek yogurt mashed potatoes.
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.
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.
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), 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!
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.
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.
“ohsnapmacros Greek Yogurt Mashed Potatoes”
I am not a registered dietitian or a macro coach, I am a wife and mom to two beautiful little girls on a journey to feel my best inside and out! My goal is to bring you recipes to help you do the same!
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2 Responses
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!