Garlic Mashed Potatoes with Chives and Greek Yogurt

Greek yogurt is a great addition to classic garlic mashed potatoes, giving them a creamy taste and consistency without all the fat.

  • Total Time:
  • Servings: 4

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  • 2 pounds russet potatoes, peeled and cut into 1/2 inch pieces
  • 1 teaspoon kosher or sea salt, divided
  • 5 medium cloves garlic, minced
  • 2 tablespoon unsalted butter
  • 1 cup Greek yogurt
  • Fresh cracked black pepper, to taste
  • 1/4 cup chopped chives

How to make this recipe

  1. Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork.

  2. While the potatoes are boiling, heat a skillet over medium heat. Add the butter, and after it is just melted, stir in the garlic. Stirring frequently, cook the garlic for about 2 minutes, or until soft and light golden. Remove from heat and set aside.

  3. Drain the potatoes in a colander, shaking the colander to help remove excess water. Pour the potatoes into a large bowl.

  4. Add the garlic/butter mixture to the potatoes. Mash to break down the large pieces of potato.

  5. Stir in the Greek yogurt, remaining 1/2 teaspoon salt, and black pepper. Continue mashing to your desired texture.

  6. Stir the chives into the potatoes and then place in a serving dish and serve warm.

Contributed By Photo © Todd Porter & Diane Cu Published October 2014

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