Classic mashed potatoes get a healthy makeover with this recipe! Made with Greek yogurt and roasted garlic, these healthier mashed potatoes are perfectly creamy and so flavourful! They make for an easy and delicious side dish that can be served with so many mains. {Gluten free and vegetarian}
Mashed potatoes are a must have side dish, especially during the holiday season. But to get them restaurant quality, they are often loaded with butter and heavy cream. Well not any more! With this simple recipe, you can enjoy creamy and fluffy potatoes minus all the saturated fat. Greek yogurt is the secret ingredient that makes these potatoes so creamy and adds a dose of protein and calcium!
Quick and easy to make, this side dish is a great addition to a family weeknight meal and would be the perfect compliment to any holiday table!
For more healthy sides, be sure to try my Maple Balsamic Roasted Brussel Sprouts and Green Bean Almondine.
Table of Contents
Why Make this Recipe
- Low in saturated fat: These potatoes are made with Greek yogurt, which replaces the butter and cream commonly found in mashed potatoes, making it a much more heart healthy option.
- Simple: Made with just a few basic ingredients, this potato side is ready to serve in less than 30 minutes.
- Make ahead: If you are planning on serving this as part of a bigger feast, they are easy to make ahead of time and can be easily reheated.
Ingredient Notes
- Potatoes – I recommend using Russet potatoes or white potatoes as they typically yield the best results when preparing mashed potatoes.
- Greek yogurt – I like to use 2% plain Greek yogurt since it incorporates a nice creamy consistency and dose of protein. You can also sub in regular yogurt or Greek yogurt with a lower or higher fat percentage, if desired.
- Garlic – Roasted garlic adds an amazing flavour to the mash. You can roast it at the same time as the potatoes are cooking so there’s no added effort or time required!
- Chives – I like to add in chives for freshness and to incorporate a very mild onion flavour. You can also use other fresh herbs like parsley or dill if you prefer.
Step by Step Instructions
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Place the diced potatoes in a large saucepan. Add enough water to barely cover the potatoes. Bring to a boil over high heat, cover, reduce heat to medium and lightly boil for 12-15 minutes or until potatoes can be easily pierced with fork. Drain well.
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Meanwhile, preheat the oven to 350 degrees F. Place the garlic on a baking sheet and drizzle with a bit of olive oil. Roast for 10-12 minutes or until fragrant. Chop garlic finely.
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Once cooked, mash the potatoes using a potato masher until mostly smooth. Add the roasted garlic, Greek yogurt, salt, pepper and chives and mix until combined. Taste and adjust flavours accordingly, adding more Greek yogurt if you want the potatoes creamier, or more salt, pepper and chives to incorporate additional flavour. Serve warm.
Recipe Tips
- To roast the garlic, keep the peel on and drizzle with a bit of olive oil. The garlic is done when it’s tender and fragrant. Peel off the skin and chop finely before adding to mashed potato mixture. You can also do this step ahead of time to save on preparation time.
- Cut the potatoes in cubes that are uniform in size so they finish cooking at the same time. The potatoes are ready to be mashed when they can be easily pierced with a fork.
- If the potatoes seem too dry, add a bit more Greek yogurt. You can also add some broth, milk or buttermilk to achieve desired consistency.
Recipe FAQs
What type of potatoes are best for mashed potatoes?
The best potatoes for mashing are starchy and floury potatoes. I like to use Russet potatoes, however Yukon Gold or white potatoes will also work well. When it comes to mashing, it’s generally best to avoid waxy potato varieties like fingerling and red skinned if possible.
How to store
This recipe makes a great make ahead dish! To store, allow the potatoes cool to room temperature and then place in an airtight container in the fridge. They will keep well for up to four days.
How to reheat
The best way to reheat these mashed potatoes with Greek yogurt is over medium low heat on the stovetop. If your potatoes are stiff, you can stir in a couple of tablespoons of milk to loosen them up. It’s also recommended that you stir them frequently so that they don’t stick to the bottom of the pot.
Serving Suggestions
Due to the simplicity of this side dish, these garlic mashed potatoes pair perfectly with so many different mains!
Try them out with the following recipes:
- Cranberry & Pistachio Stuffed Turkey Breast with Orange Honey Glaze
- Parmesan Crusted Cod
- Walnut Crusted Salmon
- Fish with Easy Lemon Garlic Sauce
- Almond Coconut Crusted Chicken Fingers
- Cranberry Meatballs
More similar recipes
- Healthy Mashed Sweet Potatoes
- 5-Ingredient Roasted Garlic Potatoes
- Healthier Sweet Potato Casserole
- Sweet Potato Hash
- Roasted Ranch Carrots
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Healthy Mashed Potatoes
Ingredients
- 2 lbs russet potatoes scrubbed, peeled and diced into 1-inch cubes
- 6 cloves garlic roasted
- 1/2 cup 2% plain Greek yogurt or more to taste
- 1/4 tsp salt and pepper or more to taste
- 1/4 cup finely chopped chives
Instructions
- Place the diced potatoes in a large saucepan. Add enough water to barely cover the potatoes. Bring to a boil over high heat, cover, reduce heat to medium and lightly boil for 12-15 minutes or until potatoes can be easily pierced with fork. Drain well.
- Meanwhile, preheat the oven to 350 degrees F. Place the garlic on a baking sheet and drizzle with a bit of olive oil. Roast for 10-12 minutes or until fragrant. Chop garlic finely.
- Once cooked, mash the potatoes using a potato masher until mostly smooth. Add the roasted garlic, Greek yogurt, salt, pepper and chives and mix until combined. Taste and adjust flavours accordingly, adding more Greek yogurt if you want the potatoes creamier, or more salt, pepper and chives to incorporate additional flavour. Serve warm.
Notes
- To roast the garlic, keep the peel on and drizzle with a bit of olive oil. The garlic is done when it’s tender and fragrant. Peel off the skin and chop finely before adding to mashed potato mixture. You can do this step ahead of time to save on preparation time.
- Cut the potatoes in cubes that are uniform in size so they finish cooking at the same time. The potatoes are ready to be mashed when they can be easily pierced with a fork.
- If the potatoes seem too dry, add a bit more Greek yogurt. You can also add some broth, milk or buttermilk to achieve desired consistency.
Nutrition
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