Greek Yogurt Mashed Potatoes

I am sick. And grumpy. And my head aches. And ALL I want is creamy mashed potatoes. The creamiest, most delicious, garlicky mashed potatoes that I can get. But if I could avoid feeling like a heavy mound of lard afterwards then that would be great. THUS this recipe – creamy and tangy without the actual cream. mashedpotatoes Ingredients:
  • 3-4 medium potatoes (1.5 lbs, if you’re going by weight)
  • 6 cloves of garlic, diced
  • 1 tbsp. butter
  • ½ cup vegetable stock
  • ½ cup greek yogurt
  • pepper and salt to taste
  • chives or parsley as topping (optional)
mashedpotatoes2 mashedpotatoes3 Directions:
  1. Peel and chop the potatoes and place in a large pot with the vegetable stock, then fill with water until the potatoes are just barely covered. Bring to a boil at high heat, then simmer at medium-low heat for 10-15 minutes.
  2. In a small pan cook the garlic in butter for about 2 minutes, stirring frequently.
  3. Drain the potatoes and place them in a bowl with the garlic/butter mixture, add in the greek yogurt and mash.
  4. Top with salt, pepper, parsley, and/or chives – serve and enjoy!
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