Hey there, potato lovers!
Are you ready to elevate your mashed potatoes? I’ve got an amazing twist for you!
Today, I’m sharing my delicious mashed potatoes with Greek yogurt.
They’re creamy, tangy, and oh-so-satisfying. Plus, it’s a sneakier way to add a bit of protein!
Trust me, once you try this recipe, you won’t go back to the regular kind.
Let’s dive in and make some tasty mash!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Ingredients
- 1 1/2 tsp salt
- 1/2 cup skim milk
- 1/2 cup plain nonfat Greek yogurt (gives better texture and moisture)
- 1 tbsp chopped rosemary (freshly chopped for best flavor and aroma)
- 2 lb Yukon Gold potatoes (cut into 1-inch pieces, ensures even cooking)
- 2 tbsp butter (I prefer Kerrygold unsalted butter for this)
Step 1: Prepare and Boil the Potatoes
If desired, start by peeling the potatoes.
Chop them into one-inch pieces for even cooking.
Place the chopped potatoes in a large pot and cover them with water.
Bring the pot to a boil over medium-high heat.
Once the water is boiling, continue to boil the potatoes for 15-20 minutes until they are fork-tender.
Step 2: Drain and Mash the Potatoes
Once the potatoes are tender, drain them well and transfer them to a large bowl.
Use a potato masher or a fork to mash the potatoes thoroughly until they reach your desired consistency.
Step 3: Add Flavorings and Mix
To the mashed potatoes, add Greek yogurt, milk, and your choice of butter or olive oil.
Sprinkle in some salt and rosemary to taste.
Mash or stir everything together until all ingredients are fully incorporated and the potatoes are creamy and smooth.
Step 4: Serve or Store
Serve the mashed potatoes immediately while hot, and enjoy!
Alternatively, you can prepare this dish up to 24 hours in advance and reheat it prior to serving.
If reheating, do so gently to maintain the creamy texture.
