These homemade Greek yogurt mashed potatoes are a favorite. Creamy, rich, and savory, they’re simple to make and make a perfect side for any meal.
There are many ways to make mashed potatoes — with different milks, cottage cheese, or Greek yogurt. Some people peel their potatoes, others leave the skin on. I switch things up depending on my mood, but I always want the result to be easy and delicious. These Greek yogurt mashed potatoes deliver both.
Serve them alongside a turkey-chicken meatloaf or lemon-ginger salmon for a complete dinner, or enjoy them straight from the bowl.
Table of Contents
- Why this recipe is great
- Recipe ingredients
- Additions/ Substitutions
- Step by step instructions
- Recipe FAQs
- Other potato recipes you’ll love:
- Greek Yogurt Mashed Potatoes Recipe
Why this recipe is great
- Greek yogurt adds protein and a pleasant tang while keeping the potatoes creamy.
- Butter and milk (or cream) combine with the yogurt for an extra-smooth texture.
- Easy to customize: swap potatoes, change dairy, or adjust seasoning to taste.
- Made with a short list of everyday ingredients.
- A classic comfort-food side that complements many main dishes.
Recipe ingredients
- Gold potatoes – smooth taste and texture, great for mashing.
- Butter – use a good-quality butter for best flavor.
- Greek yogurt – low-fat or regular both work well.
- Salt and pepper – season to taste.
- Milk or cream – adds extra creaminess; use milk, half-and-half, or heavy cream depending on preference.
See the recipe card below for exact measurements.
Additions/ Substitutions
- Swap gold potatoes for russets or Idaho potatoes if you prefer a different texture.
- Replace milk with heavy cream or half-and-half for richer mashed potatoes.
Step by step instructions
Step 1: Place sliced potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender (about 20 minutes), then drain.
Step 2: Transfer the drained potatoes to a large bowl. Add butter, Greek yogurt, milk or cream, salt, and pepper.
Step 3: Mash everything together with a potato masher until you reach your desired consistency.
Step 4: Taste and adjust seasoning. If the potatoes seem dry, add more milk or butter a little at a time and mash again. Serve warm.
Recipe FAQs
Store in an airtight container in the refrigerator for 3–4 days.
Yes. Prepare as directed, cool, then refrigerate. Reheat in the microwave or oven, adding a splash of milk if needed to restore creaminess.
Peeling is optional. Gold potatoes have a thin, mild skin that blends well, so leaving it on is fine. For russets or potatoes with thicker skins, peeling is recommended for a smoother texture.
Other potato recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Greek Yogurt Mashed Potatoes
Equipment
-
1 potato masher
Ingredients
- 3 lbs gold potatoes, sliced into 1.5 inch pieces (peeled or unpeeled)
- 4 Tablespoons butter
- 1/2 cup Greek yogurt
- 1/3 cup heavy cream or milk
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
-
Put the sliced potatoes into a large pot filled with water. Heat over medium-high and boil for about 20 minutes until fork-tender, then drain.
-
Transfer potatoes to a large bowl. Add butter, Greek yogurt, heavy cream or milk, salt, and pepper, then mash with a potato masher until smooth.
-
Taste and adjust: add more butter or milk if the texture is too dry. Serve warm.
Notes
-
- Use russet or Idaho potatoes as an alternative to gold potatoes.
- Substitute milk with heavy cream or half-and-half for a richer result.
- If the mashed potatoes are dry after reheating, stir in a little extra butter or cream to restore creaminess.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.