Mashed Potatoes with Greek Yogurt
I didn’t really intend on sharing my mashed potato recipe. Nor did I plan on adding Chobani Greek Yogurt to them. But after they sent me a couple containers full, and a hankering for my mom’s twice baked potatoes swept past me, I decided to work on my mashed potato recipe.
Late one night, in a stroke of genius, greek yogurt, regrown green onions, and oh so finely minced garlic ended up in the mix. If it tells you anything, we’ve made them every week for the past month. I had to share.
Carve out about 20 minutes. No fancy mixers necessary. Just a trusty spoon and a little man-power. And maybe some speakers.
I can’t help but think of Willow Smith’s song, Whip My Hair, every time I make these. Of course, insert potatoes or taters for hair. “I whip my taters back and forth, I whip my taters back and forth, I whip my taters back and forth … I whip em. I whip em real good.” Humor me.
Sub in purple potatoes or sweet potatoes, or really whatever potatoes you have on hand. Serve them twice baked or not. But whatever you do, just whip em real good.
PS—I’m doing an interview over at Best Friends for Frosting talking about blank canvases, science, and learning as I go.
Ingredients
Instructions
- Clean potato. Using a fork, poke holes around the potato. To a pyrex or microwave-safe dish, add about 1" of water. Place potato in dish and cover with plastic wrap. Cook in microwave for 8-12 minutes (depending on size of potato) or until soft to touch.
- Roughly mash entire potato and add remaining ingredients. Carefully stir until all ingredients are evenly incorporated.
- Vigorously whip the potatoes for about a minute or until smooth and creamy. Small lumps will remain. Add milk one tablespoon at a time if potatoes are too dry. Taste and adjust seasonings if necessary.
- Serve.
Notes
• If you're not into microwaves, bake potato wrapped in foil at 400 degrees for about an hour or until soft.
• Try purple (mashed) potatoes if you get the chance. They make for a colorful plate and taste the same.
• This recipe is also delicious as a twice baked potato. Cut potato in half, and carefully remove potato from skin. Follow recipe. Add potatoes back into the skin and top with cheese of choice. Bake at 400 degrees for 15-20 minutes or until cheese has melted and browned.
Simple + delicious! I have a few potatoes that are starting to grow sprouts. Looks like I will be making mashed taters today!
Yes. Yes. And Yes.
My mother-in-law always adds sour cream to her mashed potatoes. I would much prefer the tang of Greek yogurt. This sounds fabulous!
Mashed potatoes with Greek yogurt? Sounds like pretty much the most delicious thing, ever!
Looks awesome. I’ve been using greek yogurt as a substitute for sour cream in nearly everything. I love the stuff.
yes you did just put songs to your recipe. love it
these look delishy! I must admit, I like that song, too. SO catchy. That child is adorable.
The idea of adding greek yogurt is totally inspired.
Mel! This looks wonderful. That regrowing scallions tip? Genius. When we learned about that one it was honestly life-changing. THE POSSIBILITIES ARE ENDLESS! Haha. Thanks for sharing this tasty dish!
Amy
@Chobani
We must be twins b/c I posted a Chobani mashed tater recipe today too!
Using thick yogurt in mashed potatoes sounds just about perfect! Especially for those of us who always have yogurt in the house–but never sour cream.
This looks so fab! I love your photos and recipes! I nominated you for a Liebster Blog Award! http://sadieraeandco.com/2013/02/21/2214/
Yum! After Thanksgiving, mashed potatoes fall off my radar. But the fact is, I really love them, and your version sounds as though it has all the right notes – tangy, salty, and with a little freshness from the green onion. Sounds and looks wonderful.
O.k., regrowing green onions? This is genius, and the recipe looks beautiful … one of those, “why didn’t I think of that?!” moments. Hope you’re enjoying your weekend, m
Oh my, these spuds sound divine! You had me at “my mom’s twice baked potatoes” I swear I experienced an instant hunger pang at the thought of those…it’s been ages since I’ve tasted the zesty flavour of twice baked despite living on a pretty potato-friendly island. Thanks for sharing, will definitely give these a try. Imen xx
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