Euro Yogurt Mashed Potatoes


  • 1 pound russet potatoes
  • 4 garlic cloves
  • 1 ¼ teaspoon salt, divided
  • 1/2 cup whole milk plain yogurt
  • 1/2 cup unsalted butter
  • 1/2 teaspoon black pepper


  1. Chop potatoes into 1" pieces and peel your garlic cloves.
  2. Place the potatoes, garlic and 1 teaspoon salt inside a large pot and fill with cold water until potatoes are covered.
  3. Bring to a boil, then reduce the temperature to medium and cook covered until the potatoes are fork tender, 20-25 minutes.
  4. Reserving 1/2 cup cooking water - drain the potatoes and garlic in a colander and return them to the pot.
  5. Add the Greek yogurt, butter, remaining ¼ teaspoon salt and pepper while the potatoes are still hot and use a fork, masher or electric beaters to mash the potatoes.
  6. Gradually add the reserved cooking liquid while you continue to mash until you reach your desired consistency. Taste and season with more salt and pepper, if needed.
  7. Serve warm and top with more butter and black pepper, if desired.