Creamy, fluffy, and pillowy-soft these Greek Yogurt Mashed Potatoes are a healthier and very delicious alternative to classic mashed potatoes.
How about adding a bunch of probiotics to your mashed potatoes, instead of just plain fat? This Greek Yogurt Mashed Potatoes Recipe does exactly that. Greek yogurt substitutes the usual fats like butter or cream. Making these mashed potatoes a lot healthier, nutritious, and super creamy.
Table Of Contents
Greek yogurt is the perfect substitute both for butter and cream. And that's for two reasons. The first is, it contains enough fat to give a perfectly smooth, velvety texture as butter does. And the second is, it gives an even creamier texture than cream.
These Greek yogurt mashed potatoes are also lighter, with a refreshing, tangy aftertaste. Making them the perfect side for any main dish that's served with a heavy sauce. Like this Beef in tomato sauce for example.
Type Of Greek Yogurt To Use
You can use plain, strained, or even low-fat Greek yogurt to make these. I personally prefer strained Greek yogurt because it's more thick and creamy.
How To Make
And if you think that these mashed potatoes can't get any better, well, they can! Because they're also so easy to make. And without using a potato masher.
No, no need to use a potato masher and keep chasing leftover potato chunks here and there that never seem to disappear completely. Just grab an electric hand mixer and make your life easier and the potatoes super fluffy. It will mash them to perfection. Without any effort at all.
Preventing Lumps In Mashed Potatoes
To prevent any lumps in your mashed potatoes, first, make sure the potatoes are sunk underwater while they boil.
Second, boil the potatoes very well. I always like to boil them to the point they fall off the fork when I prick them and try to lift them. This ensures there won't be any hard uncooked bits left.
And thirdly mash the potatoes on their own a bit, before adding liquids to them.
Can I Skip The Milk?
If you don't want to use milk you can use some of the potato water you boiled the potatoes in. The water contains starch from the potatoes so it won't ruin the creamy texture. Simply add the same amount as that of milk. Or a bit more depending on how thick you want your mashed potatoes to be.
You can always use a plant-based milk. Such as almond or soya milk. Or even some hot vegetable stock instead.
Serve With 🠫
- Bekri Meze - Saucy Pork Stew With Cheese
- Soutzoukakia - Baked Meatballs In Tomato Sauce
- Greek Sausage And Peppers In Tomato Sauce
Healthy And Creamy Greek Yogurt Mashed Potatoes
- 1 kilogram (2.2 pound) Yukon Gold or Russet potatoes
- 3 tablespoons Greek yogurt
- 120 ml (½ cup) milk
- 2 tablespoons extra virgin olive oil
- OPTIONAL: 1 garlic clove minced
- a pinch ground nutmeg
- salt & pepper
- OPTIONAL: finely chopped chives to serve with
- Peel and cut potatoes to large cubes.
- Add to a medium-sized cooking pot and cover with water. Season with a bit of salt.
- Boil potatoes until they're soft enough. To the point, they fall apart when you prick them and try to lift them with a fork.
- Heat the milk until steamy hot and set aside.
- Drain potatoes in a strainer. Then transfer back to the pot or in a large mixing bowl.
- Mash potatoes using an electric hand mixer starting with low speed. Pour in the hot milk slowly. Then the garlic, olive oil, nutmeg, and finally the Greek yogurt.
- Season with salt and pepper and taste to see if they need any additional seasoning.
- Serve warm with freshly ground pepper on top.
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