Recipe: Garlic Mashed Potatoes with Greek Yogurt & Scallions

We asked our Facebook fans, “What’s your favorite comfort food?” Guess what topped the list? This version is for fans of creamy mashed potatoes. They have a little tang from the sour cream, and best of all — are lower in fat and calories than your typical mashed potato.

Garlic-Mashed Yukon Gold Potatoes with Greek Yogurt & Scallions

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 8 servings

Garlic-Mashed Yukon Gold Potatoes with Greek Yogurt & Scallions

These mashed spuds taste rich and creamy but the tang comes from Greek yogurt, not sour cream, and the golden color and creamy texture come from Yukon Gold potatoes, not tons of butter.


4 pounds Yukon Gold potatoes, peeled and cut into chunks

6 large cloves garlic, peeled

2 1/4 teaspoons salt, divided

1 1/4 cups 2% fat milk, warmed

3/4 cup 2% fat Greek yogurt

3 tablespoons unsalted butter

1/2 teaspoons freshly ground black pepper

1/4 cup sliced scallions


  1. Put potatoes, garlic, 1 teaspoon of the salt and enough water to cover them in a large pot. Bring to a boil over medium-high heat.
  2. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Drain and return to pot.
  3. Add milk, yogurt, butter, remaining 1 1⁄4 teaspoons salt and the pepper. Mash with a potato masher until smooth. Stir in scallions and spoon into a serving bowl.
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Linda Cacpal December 15, 2012 at 11:44 am

“Apparently, they’re healthier than “regular” mashed potatoes (because they don’t have butter and cream), “… that’s what you said in the preview of the recipe. But the recipe calls for 3 tbsp of unsalted butter. You know, I don’t really care … I absolutely love mashed potatoes. Just pointing out an inconsistency. I love the idea of the yogurt and scallions.


Above & Beyond January 7, 2013 at 9:08 am

Thanks for pointing that out. I’ll update the notes accordingly.


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