I’m going to let you in on a secret.
It’s these mashed potatoes. These mashed potatoes are my really cool secret that was too awesome not to share with everyone on the interwebs.
You’re totally welcome.
They have Greek yogurt in them. And also cheese. But also Greek yogurt. Which means I can eat twice as many and feel not quite as guilty. Because there’s Greek yogurt. Which makes them healthy. Duh.
But seriously. These mashed potatoes last maybe twenty minutes in our house. If I make them late at night after we’ve already had dinner, they might last until the next meal. Or snacktime. But never longer. Moral of the story: these are delicious. And healthy-ish. And delicious.Print
- 2 lbs. red potatoes, scrubbed and quartered
- 1/4 cup milk
- 1 to 1.5 cups plain greek yogurt
- 2 Tbsp. butter
- salt and pepper to taste
- 1 cup cheddar cheese, shredded, plus extra for garnish
- Cut potatoes into even pieces (I cut them all in quarters and it’s usually good)
- Boil potatoes in a pot of salted water for 25-30 minutes, until they are easily pierced with a fork.
- Drain potatoes and return them to the hot pot.
- Add milk, 1 cup of greek yogurt, butter, salt, pepper, and shredded cheddar cheese to potatoes and mash it all together with a potato masher. If potatoes are too dry, add the remaining 1/2 cup of greek yogurt.
- Garnish with extra cheddar cheese and enjoy! You could also bake the potatoes in an oven-safe dish after you add the cheese garnish, to form a nice cheesy crust, but I was too hungry. So I just dug in. Up to you!