Greek Yogurt Mashed Potatoes
You can make these creamy Greek yogurt mashed potatoes with skins or without. The yogurt adds tangy richness to this buttery side dish.
Servings: 4 to 6 people
Calories: 352kcal
Ingredients
- 3 pounds Yukon Gold potatoes peeled or washed, cut into 2-inch pieces
- 1 teaspoon kosher salt plus more for boiling potatoes
- ⅔ cup milk heated
- 2 tablespoons butter or olive oil heated with the milk
- ½ cup plain nonfat Greek yogurt
- Chopped parsley for garnish if desired
Instructions
- Place potatoes in a large pot, cover with cold water by 2 inches and add a teaspoon or so of kosher salt to the water. Bring to a boil, then reduce to a simmer. Simmer until fork-tender but not falling apart, about 30 minutes; drain.
- Transfer potatoes to a large mixing bowl or mixer with the whisk attachment. Beat on medium speed until finely crumbled. Add milk, butter, salt, and Greek yogurt. Beat until very smooth. Add more milk if needed to create a light, creamy texture. Serve hot, garnished with parsley if desired.
Video
Nutrition
Calories: 352kcal | Carbohydrates: 62g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 671mg | Potassium: 1530mg | Fiber: 7g | Sugar: 5g | Vitamin A: 249IU | Vitamin C: 67mg | Calcium: 121mg | Iron: 3mg
