If you’re on the hunt for a lighter, tangier take on classic mashed potatoes, these Yogurt Mashed Potatoes are a game-changer. Made with creamy Yukon Gold potatoes and tangy plain yogurt, they’re the perfect side dish for any meal, and might just change how you think about traditional butter-laden mashed potatoes for good. (Not that there’s anything wrong with butter-laden potatoes!)
Why You’ll Love These Yogurt Mashed Potatoes
These yogurt mashed potatoes might just become your new favorite side dish. Not only are they incredibly creamy and satisfying, but they also have a signature tanginess that’ll make you wonder why you haven’t tried this before. And the best part? They’re so much lighter than traditional mashed potatoes made with butter and cream, which means you can feel good about enjoying them more often.
Here’s what makes them so special:
- They’re a game-changer for anyone who wants to lighten up their favorite comfort food without sacrificing that creamy, dreamy texture we all love.
- If you’re like me and always have plain yogurt in your fridge, you’ll love how easy it is to whip these up any time.
- They’ve got this incredible tangy-creamy thing going on that makes them perfect for both casual weeknight dinners and fancy holiday spreads.
What You’ll Need to make these potatoes
Ingredients
- Yukon Gold potatoes: Unpeeled for a rustic touch
- Plain yogurt: I like using my homemade stuff (here’s the recipe) but any Balkan-style yogurt will do.
- Salt: To bring out the flavor (potatoes love salt!)
- Fresh chives or green onions: Optional, but they add a nice twist.
- Butter for serving: Totally optional, but I love a little melted butter puddle on top of a pile of mash.
- Pepper: Optional, to taste.
Equipment
Nothing fancy here! All you need is:
- Cutting board and knife to chop the potatoes and chives
- Medum sized pot with lid to boil and drain the potatoes
- Potato masher to mash the potatoes
How to Make Yogurt Mashed Potatoes
- Wash and quarter your Yukon Gold potatoes (no need to peel).
- Place potatoes in a large pot with a pinch of salt and just enough water to come halfway up the potatoes.
- Cover with the lid, bring to a boil, then reduce heat to medium-low and cook until tender, about 15-20 minutes.
- Meanwhile, chop the chives or green onions and set them aside.
- Drain the potatoes. I like to do this by holding the lid askew and tipping the water out of the pot, but you can also drain the potatoes through a colander and return them to the pot if you prefer.
- Mash roughly with the potato masher to break up the potatoes.
- Add plain yogurt, chopped chives or green onions, salt, and pepper if using.
- Mash to desired consistency (some lumps are perfectly fine!)
How to Serve these potatoes
Serve these yogurt mashed potatoes hot, garnished with extra chives. If desired, create a small well on top and add a pat of butter for those who want it. These potatoes are an excellent sidekick for any main dish and are perfect for holiday meals. Bangers and mash is one of my favorite weeknight dinners and these lightened up potatoes are so nice with the crispy fatty sausages!
Storage and Reheating
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave, stirring occasionally, or heat them in a pot over low heat with a splash of water to bring back the creaminess.
You can also use the leftover mashed potatoes to make recipes like homemade gnocchi or potato scones. Highly recommend!
Success Tips
- Use Yukon Gold potatoes for the best creamy texture. Russets are great, but they’re a little on the dry/starchy side!
- Don’t skimp on the salt! Potatoes need a good amount of seasoning.
- Add yogurt gradually until you reach your desired consistency. I always start with 1 cup, then add more if needed.
- Don’t overwork the potatoes while mashing to avoid a gluey texture. This is another benefit of using a masher instead of a machine. It is fairly difficult to overdo it when mashing by hand.
Frequently Asked Questions
Yes, but because Greek yogurt is so thick, you might need to thin it out with a little milk or cooking water to achieve the right consistency.
While you can use russet potatoes, they’re naturally drier and work better with traditional butter and cream. Yukon Gold potatoes are recommended for this recipe.
Yes! You can make these up to 24 hours in advance. Store in the refrigerator and reheat with a splash of yogurt or water to maintain creaminess.
If you are concerned about fat and calories, then yes. These contain less fat than traditional mashed potatoes made with butter and cream, while still maintaining a creamy, delicious texture.
Sure thing! Just use the trivet and add 1 inch of water to the Instant Pot, then pressure cook the quartered potatoes for 6 minutes. Check that they are tender, and be sure to drain the water before mashing.
These yogurt mashed potatoes offer a lovely twist on the classic comfort food, transforming traditional butter-heavy mashed potatoes into a lighter, tangier version that doesn’t sacrifice creaminess or flavor. Perfect for health-conscious cooks who still want their comfort food fix, this recipe proves that simple ingredients like Yukon Gold potatoes and plain yogurt can create something truly special. Whether you’re serving them at a casual weeknight dinner or as part of a holiday spread, these potatoes deliver satisfaction without the guilt.
More Recipes You’ll Love
If you enjoyed these yogurt mashed potatoes, try these other delicious recipes:
- Yogurt Dill Sauce – A perfect tangy companion for your mashed potatoes
- Rosemary Olive Oil Biscuits – Another butter-free comfort food favorite
- Quick Curried Cabbage – A flavorful side dish to complete your meal
The Best Yogurt Mashed Potatoes (No Butter Required!)
Equipment
- Cutting board and knife
- Medum sized pot with lid
- Potato masher
Ingredients
- 2 lbs Yukon Gold Potatoes
- 2 teaspoons salt
- 1.5 cups plain yogurt
- .25 cups chives or green onions
- black pepper optional, to taste
Instructions
- Wash and quarter your Yukon Gold potatoes (no need to peel)
- Place potatoes in a large pot with a pinch of salt and just enough water to come halfway up the potatoes.
- Cover with the lid, bring to a boil, then reduce heat to medium-low and cook until tender, about 15-20 minutes.
- Meanwhile, chop the chives or green onions and set them aside.
- Drain the potatoes. I like to do this by holding the lid askew and tipping the water out of the pot, but you can also drain the potatoes through a colander and return them to the pot if you prefer.
- Mash roughly with the potato masher to break up the potatoes.
- Add plain yogurt, chopped chives or green onions, and salt.
- Mash to desired consistency (some lumps are perfectly fine!)
