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It’s true! You can’t have a Thanksgiving or Christmas dinner without a family-pleasing side dish of mashed potatoes! But if you’re weary of the usual butter and cream mash, we’ve got a show-stopping creamy Greek yogurt mashed potatoes recipe, inspired by Heather’s Dish, made just for you.

No butter or cream? That’s right! Our Greek yogurt mashed potatoes recipe is made with olive oil and Greek yogurt. This holiday side dish boasts big, belly-filling flavor without piling on the fat and calories of traditional mashed potatoes. Yes, we know, everyone melts for the rich flavors of butter and cream, but a bold-flavored, high-quality olive oil and a thick, tangy Greek yogurt will make you rethink your standard holiday fare. Why settle for the established mashed potatoes recipe when you can serve something deliciously different?

ALSO TRY: How to make the ultimate mashed potatoes

When it comes to making mashed potatoes, Russet potatoes reign supreme over other varieties of spuds. Russets have a high starch load beautifully absorbs fat, flavor and moisture to become the pinnacle of amazing mashed potatoes. Waxier potatoes, like new potatoes or red potatoes, will certainly mash but they tend to become dense and glue-like as fat and moisture is crushed into them. For this Greek yogurt mashed potatoes recipe, choose the largest, firmest Russets you can find.

Get it while it’s hot! The best mashed potatoes are hot mashed potatoes that make your family beg for the gravy and slabs of juicy turkey. Time your Greek yogurt mashed potatoes to go on the table when you’re ready to carve the holiday turkey and douse with a tasty gravy.

First things first, break down the potatoes. Before we can mash potatoes, we need to boil them until they are ethereally tender — but just before they disintegrate into mush. Place your peeled, cubed potatoes in a pot of cold water over high heat and bring to a boil.

Why cold water, you ask? When you add cubed potatoes to hot water, it puts you at risk of undercooking or unevenly cooking the potatoes. Starting with cold water ensures your cubes of potato will be perfectly cooked through. Cook for 20 to 25 minutes or until the potatoes are tender (but not mush).

Now we are ready to mash!

>> Click here to jump straight to the recipe


Time to dress your spuds

Drain your potatoes into a colander and put them back into the pot. Add your favorite olive oil, Greek yogurt and whole milk.

Time to dress your spuds


Mash

Use a potato masher and mash the palate-pleasing ingredients into the tender potatoes until smooth.

Mash


Don’t forget to season for the season

You can’t bring bland mashed potatoes to the Thanksgiving or Christmas table. Certainly, the depth of your olive oil, tang of the Greek yogurt, and the creaminess of the milk will elevate the potatoes to drool-caliber deliciousness, but adding salt, freshly ground black pepper, and garlic powder to the mash will best enhance your holiday mashed potatoes experience.

Don't forget to season for the season


Garnish

The minced fresh Italian parsley garnish adds its fresh flair and bright color that make these creamy Greek yogurt mashed potatoes all the more irresistible.

Garnish


Creamy and tangy mashed potatoes!

Creamy and tangy mashed potatoes


A simple and impressive side dish

A simple and impressive side dish


Dish some up for your next holiday gathering

Dish some up for your next holiday gathering


Once you dig in, it’s hard to stop!

Once you dig in, it's hard to stop!


Creamy Greek yogurt mashed potatoes

Yield 4-6 serving

Ingredients

  • 3 large Russet potatoes, peeled, cubed into 2-inch pieces
  • 2 tablespoons high-quality olive oil
  • 2/3 cup plain Greek yogurt
  • 1/3 cup whole milk, plus extra to taste
  • Salt and freshly ground black pepper
  • Garlic powder, to taste
  • 2 tablespoons minced fresh Italian parsley

Instructions

  1. Fill a large stockpot with cold water.  
  2. Add the cubed potatoes.
  3. Bring the potatoes to a boil over high heat. Reduce to medium-high heat, partially cover with a lid, and low boil for 20 to 25 minutes, or until very soft.
  4. Drain the potatoes into a colander and put them back in the stockpot.
  5. Add olive oil, yogurt and milk.   
  6. Using a potato masher, mash the potato mixture together until smooth.
  7. Season with salt, pepper and garlic powder to taste. Add a little more milk, if desired.
  8. Garnish with Italian parsley.

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