These easy, fluffy mashed potatoes get a burst of flavor from tangy Greek yogurt!
- 2 pounds red potatoes, scrubbed and cut into quarters
- 1/2 cup milk
- 1 cup plain Greek yogurt
- 3 Tablespoons butter
- 2 cups shredded white cheddar cheese
- salt and pepper to taste
- Optional toppings: Extra butter, chopped fresh herbs (we used parsley), extra cheese, or crispy bacon pieces
- Place potatoes in a large pot. Cover them with cold water, add a generous pinch of salt, and bring to a low boil over medium-high heat. Once boiling, cook another 10-15 minutes until potatoes are tender and easily pierced with a fork.
- Drain cooked potatoes and set them aside.
- Return the empty pot to the stove over low heat. Add milk and butter and cook for 2-3 minutes, until butter has melted and mixture has reached a low simmer, then turn off the heat.
- Return cooked potatoes to pot. Add Greek yogurt, salt, and pepper, then mash with a potato masher. Mash through any large lumps, but try to handle the potatoes as little as possible so they don't get gummy!
- Add shredded white cheddar cheese to potatoes (add another pinch of salt and pepper here too if you need it!) Stir to fold the cheese into the potatoes, then let them sit for a minute to let the cheese melt. Stir again to mix everything thoroughly.
- Taste mashed potatoes. Add salt and pepper as needed. (Tip: If the flavors don't quite "pop" yet, that's a sign your potatoes need more salt!)
- Garnish with additional butter and fresh chopped herbs (optional) and serve immediately.
Cut potatoes into evenly-sized pieces to ensure they cook evenly. Smaller potatoes can be cut in half; larger potatoes can be cut into quarters.
What kind of potatoes should I use? We like using red potatoes in this recipe because of their lower starch content, their fluffy and rustic texture, and the pop of color you get from the bright red skins. For a smoother, more buttery/creamy mashed potato, you may want to use Yukon Gold potatoes instead. Learn more in this article: What type of potato is best for mashed potatoes?
Additions and substitutions. Use havarti, yellow cheddar, fontina, or smoked gouda cheese in place of some or all of the white cheddar here. Use sour cream instead of Greek yogurt if you prefer. Swap the milk for half and half or heavy cream if you like. Add extra toppings (like green onions, crispy bacon, and extra cheese) to make these into loaded mashed potatoes.
Don't skip the salt! Because we're working with so few ingredients, seasoning is especially important in this recipe. Be sure to cook your potatoes in well-salted water (we usually add at least 1 Tablespoon of Diamond Crystal Kosher salt to the water our potatoes will cook in) and season again at every step of the mashing process. Taste as you go and adjust as needed!
Keywords: side dish, thanksgiving, sides