Creamy Garlic Mashed Potatoes with Greek yogurt
These are the creamiest mashed potatoes with added garlicy goodness! Greek yogurt is used for even smoother potatoes, with a little added protein! Use as a side dish, in shepherd's pie, or a casserole.
Ingredients
- 8 cups chopped russet potatoes (or Yukon gold, red, or Purple Viking)
- 3 tablespoons unsalted butter
- ¼ cup whole milk (or lower fat option)
- 5 tablespoon full fat plain Greek yogurt (or lower fat if using Fage)
- ¾ teaspoon sea salt
- 1 tablespoon garlic granules
- 1 cup + 1 tablespoon fresh parsley (curly or flat leaf)
- optional freshly ground black pepper
- optional diced or minced fresh garlic cloves (this will add some spice)
Instructions
- Rinse potatoes and peel. Chop into about 1 inch pieces.
- Add potatoes to a medium-sized heavy bottom pot (about 3 quart) with 6 cups water (or enough to cover potatoes). Cook on medium heat for 27-30 minutes, covered, or until boiling. Decrease to medium-low and cook another 18-20 minutes. Crack lid slightly as needed to avoid boiling over.
- Drain potatoes and transfer to a large bowl or return to the warm pot you cooked them in. Mash potatoes with a wooden spoon or fork. If you really don't want any lumps you can use a hand mixer.
- Add unsalted butter, milk, Greek yogurt, sea salt, and garlic granules. Use a fork or a whisk and whip until smooth.
- Add chopped fresh parsley leaves to fold into the potatoes, or garnish on top.
- Keep warm and covered until ready to serve.