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mashed potatoes garnished with fresh parsley in a white round bowl on a wooden cutting board

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.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine American
Servings 6 servings


  • 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)


  • 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.
Keyword creamy mashed potatoes, garlic mashed potatoes
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