Healthy, Protein-Packed Greek Yogurt Mashed Potatoes (1-Pan!)
Enjoy a lighter, protein-rich twist on a classic. Made in one pan with no straining needed, these healthy mashed potatoes blend pantry staples with chicken bone broth and Greek yogurt for a nutritious boost. Savor the taste of sour cream and chive potatoes, but with a healthier profile. Perfect for a wholesome side dish!
Equipment
- Kitchen Scale
- 10"-Wide Skillet preferably deep
- Potato Masher or hand-mixer
Ingredients
- 3 tablespoon Butter
- 2 pounds Russet Potatoes peeled and cubed; Idaho or any other starchy potato variety also works; if you use wax potatoes (e.g. Yukon) no need to peel unless you want
- 6 cloves Garlic minced
- 1 ¼ Cup Chicken Bone Broth or sub chicken, vegetable broth or stock
- ½ Cup White Wine or broth
- ½ Cup Full-Fat Greek Yogurt
- Kosher Salt & Pepper to taste
- ¼ - ½ Cup Milk to desired thinness
- 2-3 Green Onions thinly sliced, both whites and greens. Or sub 1 bunch of chives, thinly sliced.
Instructions
- Melt butter in a wide skillet (10") over medium heat.
- Add potatoes, garlic, and a 5-finger pinch of kosher salt. Sauté until potatoes are starting to lightly brown and garlic is fragrant, about 8-10 minutes.
- Add broth and wine to skillet. Bring to boil, then reduce to med-low heat for a strong simmer.
- Simmer potatoes, uncovered in skillet. Stir them every few minutes to make sure all the potatoes cook evenly (not all will be fully submerged.) Continue to simmer until potatoes are fork tender and liquid has reduced enough to become syrupy. You should be able to drag a silicone spatula along the bottom of the skillet and have a trail last for a second before the liquid seeps back in.
- Transfer potatoes and their liquid to a large bowl (or, if your skillet has high sides, you can mash in the same skillet they cooked in!). Add Greek yogurt, ¼ cup of milk, and mash. Add extra milk as desired to reach preferred consistency.
- Season to taste with salt and pepper. Fold in chives or green onions (if using). Serve hot!
Notes
- Season to Perfection. How much salt you'll need will be dependent on the broth you use. I used an unsalted chicken bone broth seasoned with 2 teaspoons of Better Than Bouillon paste, then needed about 1 ½ teaspoon of kosher salt to season it.
- Skillet to Win It. This is a slightly strange way to make mashies, but trust me — a deep skillet is what you want! The idea is to have maximum surface area for the bone broth to reduce down, which is why I don’t recommend using a saucepan. If possible, use a skillet with deep edges so you don’t have to dirty another bowl. 😉
- Avoid Gumminess. If you use waxy potatoes (e.g. Yukon gold), DO NOT use a hand mixer to mash them. Waxy potatoes tend to become gummy when they’re over-mashed, and the power of a hand mixer will get you there much faster.
- If you prefer more texture in your mashed potatoes, using a hand masher rather than an electric mixer is a good idea. You’re also welcome to leave the skins of wax potatoes on for a little boost of texture-meets-nutrition.
- For the absolute silkiest, smoothest mashed potatoes, feed them through a potato ricer after simmering, before adding the milk or yogurt.
- Lower Carb - Use just 1 pound of potatoes to braise with the broth, then roast off another pound or so of lightly oiled and seasoned cauliflower in the oven. When the cauliflower is lightly browned and fork-tender, add it, the potatoes, their syrupy cooking liquid, and the Greek yogurt to a blender. Add milk as needed to thin them, like in my OG garlic-roasted cauliflower mash recipe.
- Vegetarian - Don’t use chicken broth? No worries! You can easily swap in the vegetable broth of your choice. Just note that this will slightly decrease the amount of protein in your final mashies.
- Dairy-Free - Use your favorite vegan butter and dairy-free Greek yogurt to get all the flavor without the lactose.
Nutrition
Calories: 215kcalCarbohydrates: 30gProtein: 7gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 83mgPotassium: 708mgFiber: 2gSugar: 2gVitamin A: 234IUVitamin C: 10mgCalcium: 62mgIron: 1mg
Tried this recipe?Let us know how it was!