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Bowl of creamy Greek yogurt mashed potatoes topped with melting butter, fresh chives, and cracked black pepper

Greek Yogurt Mashed Potatoes

Creamy, fluffy Greek yogurt mashed potatoes made with garlic butter and chives instead of heavy cream. A lighter, slightly tangy holiday side that's ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 235
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 2 1/2 lb Yukon Gold potatoes 1.1 kg, peeled and cut into 2-inch chunks
  • 1 tbsp kosher salt for the water
For the Garlic Butter
  • 3 tbsp unsalted butter 42 g
  • 3 cloves garlic grated or minced
  • 1/2 cup whole milk 120 ml
For the Creamy Finish
  • 3/4 cup full-fat plain Greek yogurt 170 g, room temperature
  • 3/4 tsp fine sea salt plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp fresh chives thinly sliced

Method
 

  1. Boil: Cover the potatoes with cold water by 1 inch, add kosher salt, bring to a boil, and simmer 15 to 18 minutes until knife-tender.
  2. Infuse: Melt butter over medium-low, cook garlic 1 minute without browning, add milk, and keep warm.
  3. Dry and mash: Drain, return potatoes to the hot pot off the heat for 2 minutes, then rice or mash by hand. No mixer.
  4. Finish: Stir in the garlic milk, fold in the yogurt off the heat, season with salt and pepper, and top with chives and a pat of butter.

Notes

  • Stick with Yukon Golds. Russets get mealy and red potatoes go gluey.
  • Add the yogurt off the heat and at room temperature so it stays smooth and doesn't split.
  • Lower-carb option: swap half the potatoes for steamed cauliflower, squeezed very dry in a towel so the mash doesn't get watery.
Kitchen Shortcut: Skip the peeler. Scrub the Yukons, leave the thin skins on, and you get a rustic mash with a little extra fiber.
Pro-Chef Tip: Scoop out 1/2 cup of the starchy cooking water before you drain. If the mash stiffens on the buffet, a splash loosens it right back up without watering down the flavor.
Nutrition is an estimate per serving (about 3/4 cup).