Greek Yogurt Mashed Potatoes (One Pan, Easy and Creamy)

Greek Yogurt Mashed Potatoes (One Pan, Easy and Creamy)

Made with just 5 simple ingredients for a lighter and higher protein twist on classic mashed potatoes

Course Side

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 237kcal

Author Madeline Tague

Ingredients

3 lbs yellow potatoes cut into 1-2 inch pieces you can leave skins on!
¾ cup whole milk
½ cup greek yogurt
2 tbsp salted butter
Salt to taste

Instructions

Place cubed potatoes in a large pot and cover with cold water until theres about an inch of water above the potatoes gently stir in 2 tbsp kosher salt
Bring water to a boil, cover the pot, reduce to a simmer and simmer 10 minutes. After 10 minutes, check to make sure the potatoes are fork tender. Drain out the water and return the potatoes to the pot
While the potatoes are still warm, pour the milk, butter and sour cream into the pot, and close the lid for 2 minutes so the butter melts.
Using a hand mixer, mix the potatoes together on high speed until everything is evenly combined and the potatoes are mashed.
Taste the mashed potatoes and add salt as needed - be careful not to oversalt. Serve immediately warm or cool, store in the fridge and reheat as needed!

Notes

Use yellow potatoes for the creamiest results. Yellow potatoes like Yukon Gold have a naturally buttery texture that makes them the best choice for mashed potatoes. Russet potatoes also work but the texture will be slightly fluffier and less creamy.

Use plain whole milk Greek yogurt. Make sure the yogurt is plain and not flavored or sweetened. Whole milk or full fat Greek yogurt gives the richest and creamiest results.

Do not overmix. Mash just until smooth and stop. Overmixing develops the starch in the potatoes and makes them gummy and sticky instead of light and fluffy.

Taste and season at the end. Always taste the mashed potatoes before serving and adjust the salt. Add a little more butter or Greek yogurt if you want them richer or creamier.

Nutrition