Made with just four basic ingredients, these Greek Yogurt Mashed Potatoes are incredibly creamy and so easy to make!
Written by: Erin of Texanerin Baking.
Creating This Recipe for Greek Yogurt Mashed Potatoes
I bet we all agree that making more healthier recipes for Thanksgiving would be a good thing. We usually don’t plan on overeating for the holidays — it just happens, right?
So, I like to have healthier recipes on the table that I don’t have to feel guilty about indulging on!
These healthier mashed potatoes use Greek yogurt instead of sour cream or cream cheese to make the potatoes creamy and rich.
Ingredients for Greek Yogurt Mashed Potatoes
Mashed potatoes with yogurt? While that might sound odd to some of you, I promise this recipe is delicious!
Here’s what you’ll need to make the low fat mashed potatoes:
- Russet potatoes
- Plain Greek yogurt
- Salt and pepper
- Green onions
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Greek Yogurt Mashed Potatoes
These healthier mashed potatoes are as easy to make as the classic recipe!
- Bring a pot of water to a boil. Salt the water with 1 teaspoon of salt.
- Meanwhile, scrub and wash the potatoes and cut them into similar-sized chunks.
- Place the potatoes in the water and boil the potatoes until tender, about 15 – 20 minutes.
- When the potatoes are ready, drain the water. Add the Greek yogurt, milk, salt, and green onions to the pot.
- Using a potato masher or an electric mixer, mash the potatoes to the desired consistency.
The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.
Should You Peel Potatoes for Mashed Potatoes?
I didn’t peel my potatoes because it takes quite a bit of time and not only that, you lose a lot of fiber when you remove the skin.
The skins also adds some nice texture to the mashed potatoes, but if you prefer completely smooth mashed potatoes, you can of course peel the potatoes.
Instructions for Make-Ahead Mashed Potatoes
Is anyone else super stressed on the day of a big holiday meal? A few years ago, I learned a neat tip from my grandfather to help save time on Thanksgiving or any other holiday.
- Prepare the potatoes the night before by washing them, cutting them and placing them in the pot you’re going to boil them in.
- Fill the pot with enough cold water to cover the potatoes – but don’t add the salt yet!
- The next day, just take the pot out of the refrigerator and you’re ready to start boiling. The only downside is that this takes up place in the refrigerator!
How to Keep Mashed Potatoes Warm
If you need to keep the creamy mashed potatoes warm until you plan on serving them, I recommend transferring them to a slow cooker that’s set to “Warm.”
Or, you could transfer the mashed potatoes to a baking dish, cover tightly with foil, and place in a 200ºF oven until you’re ready to serve them.
Tips for Making Creamy Mashed Potatoes
- I didn’t add butter to my potatoes, just because I never do, but feel free to add some butter if you think these aren’t rich enough.
- I’ve included the weight rather than the number of potatoes I used in this recipe. Potatoes come in all different sizes and so going by weight is much more accurate. If you don’t have a kitchen scale, I definitely recommend getting one! But until then, 2 pounds is about 2 1/2 Russet potatoes.
- Mashed potatoes can be a little boring sometimes, which is why I added the green onions. If you don’t have green onions, it’s okay to leave them out, they just won’t be as flavorful.
More Thanksgiving Side Dishes:
Butternut Squash Quinoa Stuffing is a fantastic vegetarian and gluten-free stuffing recipe loaded with tons of veggies and flavors.
Garlic Bacon Sautéed Green Beans with Roasted Mushrooms make a great Thanksgiving side dish. This dish is loaded with flavor, and a lot more fresh tasting than the traditional green bean casserole.
Made with just eight ingredients, this Artichoke, Potato and Leek Casserole comes together quickly. Perfect for holidays and family get togethers!
This Apple Stuffed Acorn Squash is a great vegetarian side dish to accompany your Thanksgiving meal. Learn how to make baked stuffed acorn squash, how to prep it in advance, and many other tips for this recipe!
Made with fresh herbs, applewood bacon, and leeks, this Leek and Bacon Stuffing is the perfect side dish for any Thanksgiving dinner. Make-ahead instructions included!
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- 2 pounds Russet potatoes
- 1/2 cup plain Greek yogurt
- 1/2 - 1 cup milk
- 1 1/2 - 2 teaspoons salt, divided
- 2 tablespoons green onions, chopped
- black pepper, to taste
- Bring a medium pot of water to a boil. Salt the water with 1 teaspoon of salt.
- Meanwhile, scrub and wash the potatoes and cut them into similar-sized chunks. Mine were about 1/2" x 1".
- Place the potatoes in the water and boil the potatoes until tender, about 15 - 20 minutes. The amount of time will depend on how big your potato pieces are.
- When the potatoes are ready, drain the water, and add the Greek yogurt, 1/2 cup milk, 1/2 teaspoon salt, and green onions to the pot. Using a potato masher or an electric mixer, mash the potatoes to the desired consistency.
- Add more salt and milk, if needed. Season with pepper, if desired.
- Serve immediately and store any leftovers in the refrigerator for up to 4 days.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 164Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 738mgCarbohydrates 34gFiber 3gSugar 2gProtein 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.