Greek yogurt mashed potatoes use a few tricks to make a lighter mashed potato that’s still creamy and delicious. They’re your perfect go-to homemade mashed potato recipe, especially for the holidays!
For those interested in a healthy lifestyle, mashed potatoes often get a bad rep. Not only are they made from the dreaded “starchy white carb”, but they’re also typically laden with heavy cream, butter, and salt. Yet I personally love a good mashed potato – especially at Thanksgiving! – and wanted to share my Greek yogurt mashed potatoes as a lighter alternative that are a fit for any healthy Thanksgiving dinner!
Tricks for Healthier Mashed Potatoes
To make mashed potatoes healthier, but still creamy and delicious, I’ve found a few tricks:
- Use Yukon gold potatoes: they’re naturally softer and creamier and give a more buttery feel thanks to their luxurious texture. Bonus? White potatoes, including yukon, are a great source of vitamin C and potassium!
- Sub nonfat, plain Greek yogurt for full fat sour cream: It’s lower in fat and high in protein and calcium. It adds a great flavor to your mashed potatoes and also adds a superb creaminess, no heavy creamy needed!
- Sub nonfat milk for heavy cream: adds protein and majorly lowers the fat/ saturated fat content. A definite perk, especially given the fact that many holiday meals that include mashed potatoes aren’t lacking for other rich and decadent foods. 😉
- Keep the butter, but remember less is more! Reduce the amount of butter used to just two tablespoons – enough to enhance the creamy richness from the Greek yogurt while keeping that traditional buttery flavor.
- Use fresh herbs to bump up the flavor. I love rosemary, but I know many others enjoy herbs like dill and chives, too.
- We still use a little salt, but not a ton – just enough to bump up the other flavors!
Greek Yogurt Mashed Potatoes Recipe Tips
One of the best things about these Greek yogurt mashed potatoes is that they can so easily be made in advance. When celebrating Thanksgiving with my side of the family recently I totally just reheated these in the microwave for a few minutes! And I’m making this same lighter mashed potato recipe in a couple weeks for Thanksgiving with my in-laws and totally am making a double batch the Wednesday before and reheating either in the microwave or oven.
These are designed to be a more “rustic” homestyle mashed potato recipe with the yukon gold potato skins left on. They’re a very thin skin and are barely noticeable! That said, I always like to mash, mash, mash as fully as possible before adding my Greek yogurt, milk, butter, salt, and herbs.
More Healthy Thanksgiving Side Dish Recipes
Try these healthy Thanksgiving side dish recipes, too!
- Gluten-Free, Vegan Green Bean Casserole
- Easy, Vegan Creamed Corn
- Apple Cranberry Sauce
- Prosciutto Green Beans
- Cinnamon Carrots
- Rosemary Roasted Cauliflower
- Salted Caramel Apple Butter
- Cranberry Apple Harvest Salad
- Prosciutto-Wrapped Asparagus
- Roasted Brussels Sprouts with Grapes
Take a pic of your holiday spreads and be sure to tag me (@nutritiontofit, #nutritiontofit) if you make any NTF recipes! Live well!
Greek Yogurt Mashed Potatoes
- 2 pounds yukon gold potatoes chopped in one-inch pieces
- 1/2 cup Greek yogurt, nonfat, plain
- 1/2 cup skim milk
- 2 tbsp butter or olive oil (can sub olive oil)
- 1.5 tsp salt
- 1 tbsp rosemary finely chopped
- If desired, peel potatoes. Chop into one-inch pieces.
- Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Once boiling, boil 15-20 minutes until potatoes are fork tender.
- Drain potatoes and place in a large bowl. Mash thoroughly. Add Greek yogurt, milk, butter or olive oil, salt, and rosemary; mash or stir to combine.
- Serve immediately and enjoy! Alternatively you can make up to 24 hours in advance and reheat prior to serving.