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–+ servings
A spoon digging into a bowl of Greek yogurt mashed potatoes.
Course Side Dish

Greek Yogurt Mashed Potatoes

By: Elysia Cartlidge
Servings 6 servings
Classic mashed potatoes get an upgrade with lots of plain Greek yogurt, roasted garlic, and cream cheese. These fluffy Greek yogurt mashed potatoes are perfectly creamy and so flavorful! Perfect for Thanksgiving yet easy enough for any weeknight meal! {Gluten-free & vegetarian}
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 25 minutes

Ingredients
  

  • 1 whole head of garlic, top third sliced off and discarded
  • 1 teaspoon olive oil
  • 2.5 pounds Yukon Gold potatoes, scrubbed, peeled and diced into 1-inch cubes 
  • 1/2 cup 0% plain Greek yogurt, or more to taste
  • 2 ounces cream cheese (1/4 cup)
  • 2 tablespoons butter, softened
  • 1/2 teaspoon salt and pepper, or 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 flavors 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 flavor.

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.

Nutrition

Calories: 233kcalCarbohydrates: 34gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 273mgPotassium: 811mgFiber: 4gSugar: 3gVitamin A: 258IUVitamin C: 37mgCalcium: 56mgIron: 2mg
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