Greek Yogurt Mashed Potatoes Recipe
Mashed potatoes with Greek yogurt is a nutritious twist on the classic favorite without compromising on taste. Say goodbye to heavy, calorie-laden mashed potatoes and embrace a lighter, protein-packed alternative. Find out the 2 secret ingredients that make this recipe stand out!
Author: Sheeba
Ingredients
To boil potatoes
- 20 ounces (570 grams) Yukon gold potatoes
- 1 teaspoon sea salt/pink salt
- 3 cloves garlic
To mash potatoes
- 2 tablespoons unsalted butter (divided)
- ¼ cup whole milk (or full fat milk)
- ¼ cup Greek yogurt
- ½ teaspoon black pepper (divided)
- 1 teaspoon sea salt
Toppings
- 2 teaspoons chopped dill
- a pinch of red chili flakes
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Boil potatoes
- Peel 20 ounces (570 grams) Yukon gold potatoes. Dice them into about 1-inch cubes.
- Place them in a large pot and cover with cold water.(Alternatively, you can use this pasta pot which makes it easy to drain the potatoes.)
- The water level should be at least an inch above the potatoes.
- Add 1 teaspoon sea salt/pink salt and 3 cloves garlic. Bring it to a soft boil on high heat.
- Reduce the heat to medium. Simmer for 12 to 15 minutes until the potatoes are fork tender.
Prepare yogurt and milk
- While the potatoes are boiling, prepare the yogurt and milk.
- Boil ¼ cup whole milk in a sauce pan.
- Add half of the hot milk to ¼ cup Greek yogurt. Drizzle slowly and keep stirring until the yogurt is warmed through.
Mash potatoes
- Once the potatoes are cooked, drain them into a colander.
- Return the potatoes back to the pot. Heat the pot on low flame, for 2 to 3 minutes, shaking the pot intermittently. This will remove excess moisture from the potatoes.
- While still hot, mash the potatoes using a potato masher or ricer. Depending on your desired texture, mash all the way until smooth or you can leave them with a bit of texture.
Make browned butter
- Melt 2 tablespoons unsalted butter in a small pan on low heat. Turn off the flame when it starts to brown.
- Strain 1 tablespoon of the browned butter on to the mashed potatoes. (Avoid the browned bits at the bottom.)
- Sprinkle 1 teaspoon sea salt and ½ teaspoon black pepper. (You can add a pinch of red chili flakes either now or as topping later.)
- Stir until combined.
Stir in yogurt and milk
- Add the remaining half of the boiled milk to the potatoes and mix.
- Add yogurt and stir.
- Taste and add more salt and black pepper if required.
Add toppings
- Transfer the mashed potatoes to a serving bowl.
- Drizzle the remaining browned butter.
- Sprinkle freshly cracked black pepper, red chili flakes and 2 teaspoons chopped dill.
Video
Notes
- Choose fresh potatoes: Look for potatoes that have smooth, unblemished skins, are firm to the touch and free from soft spots.
- Butter: When you melt the butter, heat it all the way until browned for a nuttier flavor. This is the SECRET TO GET MAXIMUM FLAVOR WITH LESS BUTTER.
- Adding salt: Potatoes absorb a lot of salt. We add salt at different stages: in the water when boiling, when you add butter and again with yogurt. This gives maximum flavor, without the need for too much salt.
- Warm yogurt: The yogurt has to be warm or at least at room temperature when you add it to the mashed potatoes. This will ensure that the potatoes absorb the yogurt better.
- For more tips and tricks: Read the tips section in the post above.
Nutrition Facts
Greek Yogurt Mashed Potatoes Recipe
Amount per Serving
Calories
180.1
% Daily Value*
Fat
6.4
g
10
%
Saturated Fat
3.9
g
24
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1.6
g
Cholesterol
17.5
mg
6
%
Sodium
601.4
mg
26
%
Potassium
651.8
mg
19
%
Carbohydrates
26.8
g
9
%
Fiber
3.2
g
13
%
Sugar
2.3
g
3
%
Protein
4.9
g
10
%
Vitamin A
208.4
IU
4
%
Vitamin C
28.7
mg
35
%
Calcium
57
mg
6
%
Iron
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.