Garlic Mashed Potatoes with Greek Yogurt & Scallions

December 14, 2012 4

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 Greek yogurt, and best of all — are lower in fat and calories than your typical mashed potato.


  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Yield: 8 servings


  • 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.

Comments (4)

  1. The comment under the picture says “they have a little tang from the sour cream”… But the recipe doesn’t call for sour cream??? Which is it??

    - Donna
    1. Good catch Donna — it should say “tang from the yogurt.” I’ll make the change.

      - Amy Laskin
  2. “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.

    - Linda Cacpal
    1. Thanks for pointing that out. I’ll update the notes accordingly.

      - Above & Beyond

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