Classic mashed potatoes get a healthier makeover with this healthy mashed potatoes recipe! Made with Greek yogurt, roasted garlic and cream cheese, these yogurt mashed potatoes are perfectly creamy, fluffy and so flavourful! They make for an easy and delicious side dish that can be served for a weeknight meal, Thanksgiving dinner, or any special occasion! {Gluten free & vegetarian}
2.5poundsYukon Gold potatoesscrubbed, peeled and diced into 1-inch cubes
1/2cup0% plain Greek yogurtor more to taste
2ouncescream cheese(1/4 cup)
2tablespoons buttersoftened
1/2teaspoonsalt and pepperor more to taste
Finely chopped fresh parsley
Instructions
Preheat oven to 350 degrees F. Place garlic head in a 6 oz custard cup or small baking dish and drizzle with oil. Bake, uncovered, until garlic is soft and fragrant, about 40 minutes.
Meanwhile, place the diced potatoes into a large saucepan. Add cold water to the pan until the potatoes are covered by at least an inch of water. Add some salt to the water. Bring the water to a boil over high heat. Reduce the heat to low, cover and simmer for 15 to 20 minutes, or until potatoes are fork tender. Drain potatoes.
Add Greek yogurt, cream cheese, butter, salt and pepper to potatoes. Squeeze roasted garlic from cloves into potato mixture.
Mash potatoes using a potato masher until smooth and creamy, and thoroughly combined. You can also whip the potatoes briefly with a hand beater for a creamier consistency. Garnish with a sprinkle of parsley.
Taste and adjust flavours accordingly, adding more Greek yogurt or a bit of milk if you want the potatoes creamier, additional butter if you like them more buttery, or more salt, pepper or parsley to incorporate additional flavour.
Notes
Roasting garlic: 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. You can also do this step ahead of time to save on preparation time.
Rinse the potatoes before cooking: rinsing the potatoes before boiling helps remove excess starch, thus making them more creamy and less gluey.
Make them uniform: 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.
Potato skin: You can peel the skin off or leave the skin on the potatoes if you prefer. If you choose to leave it on, the peel adds some dietary fiber!
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.
Do not over mash or whip the potatoes as this can lead to a glue-like consistency. If you choose to whip the potatoes with a handheld electric mixer, be sure to do it for only a few seconds on low speed to prevent over mixing.