Greek Yogurt Mashed Potatoes
Greek Yogurt Mashed Potatoes are an easy, healthy, and deliciously creamy mashed potatoes recipe you can easily make ahead. Learn why I love to leave the skin on for an extra nutritious side dish!
- 2 lbs Yukon Gold potatoes cut into 1-inch pieces
- 1 cup vegetable broth
- ½ cup full-fat Greek yogurt
- 2 tablespoons butter
- 2 tablespoons finely chopped fresh chives or green onion
- Sea salt
- Freshly ground black pepper
Place the diced potatoes in a pot with the broth. Bring to a boil, then cover, reduce to a simmer, and steam for about 15 minutes, or until potatoes are fork tender.
Drain, and reserve the remaining broth.
Transfer the potatoes to a large bowl. Roughly mash the potatoes using a potato masher.
Add the butter, Greek yogurt, and chives. If the potatoes seem dry, you can add the reserved vegetable broth a couple of tablespoons at a time.
Season with salt and pepper to taste and serve.
- Nutrition values are an estimate only.
- If you're making the mashed potatoes in advance, reserve the cooking broth to add when reheating so they don't dry out.
Calories: 133kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 211mg | Potassium: 647mg | Fiber: 3g | Vitamin A: 245IU | Vitamin C: 17.8mg | Calcium: 64mg | Iron: 4.9mg