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 mashed potatoes use Greek yogurt instead of sour cream or cream cheese to make the potatoes creamy and rich. 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.
Written by: Erin of Texanerin Baking.
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. This skins adds some nice texture to the mashed potatoes, but if you prefer completely smooth mashed potatoes, you can of course peel the 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!
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.
What’s your favorite Thanksgiving side dish?
More Thanksgiving Sides
- Butternut Squash and Kale Quinoa Stuffing
- Sauteed Garlic Bacon Green Beans
- Artichoke, Leek and Potato Casserole
- Apple Pecan Stuffed Squash
- Leek, Pear and Bacon Stuffing
- 2 pounds potatoes
- 1/2 cup 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 ServingCalories 164 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 3mg Sodium 738mg Carbohydrates 34g Net Carbohydrates 0g Fiber 3g Sugar 2g Sugar Alcohols 0g Protein 6g