Greek Yogurt Mashed Potatoes
Creamy Greek yogurt mashed potatoes - healthier recipe for mashed potatoes because less butter is use than usual! Also, no milk or half-and-half are used, just Greek yogurt, some butter, and water from boiling the potatoes. Greek yogurt adds a nice "tang" to the potatoes.
Servings 4 servings
- 1 lb russet potatoes , peeled and cut into chunks
- 3 tablespoons butter
- ¼ cup Greek yogurt
- ¼ cup boiling water from the pan with cooked potatoes
- ¼ teaspoon salt , to taste
- 2 tablespoons butter , to melt on top
- 4 green onions , finely chopped
Bring a large pot of water to boil. Add potatoes (peeled and cut into chunks). Cook for about 30 minutes until potatoes are fork tender. Remove from heat.
Using a deep slotted spoon, move the potatoes from the pan with hot water into a large bowl. Reserve some of the cooked potato water.
Using a potato masher, mash them slightly. Then, melt 3 or 4 tablespoons of butter and add to the potatoes, continuing to mash. Add ¼ cup of hot water from boiling the potatoes to the mashed potatoes, continuing to mash. Add ¼ cup of Greek yogurt, continuing to mash. Season with salt and pepper.
Garnish Greek yogurt mashed potaotes with extra melted butter on top and finely chopped green onions.
Calories: 226kcal | Carbohydrates: 21g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 282mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 555IU | Vitamin C: 8.7mg | Calcium: 40mg | Iron: 1.2mg