Imagine the creamiest mashed potatoes lightened up with Greek yogurt, then finished with a drizzle of melted butter infused with smoky Aleppo pepper. They're rich without being heavy, but still comforting.
It's the kind of side dish that makes you stop mid-bite and say, Okay, these are not your average mashed potatoes.
After living in the Mediterranean for a few years, I picked up a little trick: swap the heavy cream for Greek yogurt. It makes mashed potatoes silky smooth, just enough tang, and surprisingly satisfying without all the richness weighing you down.
These are the kind of mashed potatoes you'll want on your weeknight table or holiday spread. Let me show you how easy it is to whip up a bowl of these creamy, Greek yogurt mashed potatoes.
Ingredients You'll Need
- Yukon Gold potatoes - buttery and naturally creamy.
- Greek yogurt - tangy, thick, and protein-packed (use whole milk yogurt for the best texture).
- Butter - for flavor.
- Sea salt & black pepper - always.
- Herbs and spices - fresh garlic, dried mint and oregano, and Aleppo pepper.
How to Make Greek Yogurt Mashed Potatoes
Cook the potatoes: Start with 2 ½ pounds of Yukon Gold potatoes. Peel them, cut them into chunks, and boil them (starting off in cold water) until fork-tender.
Drain and season: Once tender, drain well, return them to the warm pot to steam off any extra moisture (this keeps your mash fluffy instead of watery).
Season with salt, pepper, and butter. Mash until creamy.
Add the Greek yogurt: Stir in the Greek yogurt. Taste and adjust for seasoning, adding more salt or pepper, if needed.
Make the spice butter: In a small saucepan over low heat, melt the butter and let it cook until it smells nutty and turns golden (you're browning it here). Add the garlic, mint, oregano, and Aleppo pepper, stirring just until fragrant.
Remove from heat and set aside until you're ready to drizzle it over your potatoes.
Pro tip: For the creamiest mashed potatoes, use a high-fat Greek yogurt (I like the Cabot brand).
How to Serve: Spoon the mashed potatoes into a large serving bowl and use the back of your spoon to create little wells across the top. Drizzle the warm spice butter into the crevices so it seeps down into the potatoes, then drizzle the rest over the surface.
For an extra touch, tuck a couple of butter pats into the center and finish with a sprinkle of fresh parsley.
How to Store & Reheat
- Fridge: Keep leftovers in an airtight container for up to 3 days.
- Reheat in the microwave: Add a splash of milk or broth, then heat in 30-second bursts, stirring between each burst.
Looking for more veggie sides? Try my roasted green beans with mushrooms, roasted cauliflower, roasted eggplant, or roasted broccoli.
Print
Greek Yogurt Mashed Potatoes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Creamy, tangy Greek yogurt mashed potatoes made with Yukon Gold potatoes, garnished with a Mediterranean twist of melted herby, Aleppo butter.
Ingredients
- 2 ½ pounds Yukon gold potatoes, peeled and cut into chunks
- Sea salt, to taste
- ½ cup Greek yogurt
- 7 tablespoons unsalted butter, divided
- Black pepper, to taste
- 1-2 garlic cloves, minced (adjust to taste)
- 1 teaspoon Aleppo pepper
- ½ teaspoon dried mint
- ½ teaspoon dried oregano
Instructions
- Place the potatoes in a large pot, cover with cold water, and season generously with salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
- Return the hot potatoes to the pot. Mash until mostly smooth, then mix in 2 tablespoons of butter, more salt, and pepper (to taste), and Greek yogurt.
- In a small saucepan, melt the remaining 5 tablespoons of butter over low heat until golden and nutty. Stir in the garlic, Aleppo pepper, dried mint, and oregano and cook until fragrant, about 30 seconds to 1 minute. Remove from heat.
- Spoon the mashed potatoes into a large serving bowl and use the back of your spoon to create little wells across the top. Drizzle the warm spice butter into the crevices so it seeps down into the potatoes, then drizzle the rest over the surface.
- Garnish with fresh chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American / Greek-Fusion
Will says
Came out great!