How should I store leftovers?

Let leftover potatoes cool completely, then transfer to an airtight container. Store in the fridge for up to 5 days, or freeze for up to 6 months. Reheat in a saucepan over low heat, along with a bit of butter, milk, or half and half (the extra liquid helps loosen them up and get back to a creamy consistency).

Can I freeze mashed potatoes?

Yes! These mashed potatoes freeze quite well. Let them cool completely, then transfer to an airtight container and store in the freezer for 3-6 months. Let frozen potatoes defrost overnight in the fridge, then reheat in a saucepan over low heat with a bit of butter or milk to bring them back to a smooth, creamy consistency.

What can I make out of leftover mashed potatoes?

If you're sick of plain ol' reheated mashed potatoes, turn them into leftover mashed potato gnocchi ! These mashed potatoes are also excellent as the topping to our leftover turkey and mashed potato pie .

Can I make these mashed potatoes with no milk?

Yes! If you want a lighter mashed potato recipe, you can swap the milk and butter in this dish for 1/2 cup of chicken or vegetable broth, or use a bit of our Vegan Cauliflower Cream Sauce . We don't recommend just replacing the milk in this recipe with extra Greek yogurt (it will overpower everything else!), but a bit of cauli cream (or veggie stock!) is a perfect substitute to keep the flavors balanced while still keeping the potatoes soft.

Can I make these mashed potatoes ahead of time?

Yes! For make ahead mashed potatoes, make the recipe as written and let it cool completely, then transfer to an airtight container. Store in the refrigerator for up to 5 days until you're ready to use it, then reheat it on the stovetop or in the oven! If you'd like to prep the potatoes early on the same day you'll be eating them , you can clean and chop the potatoes in the morning, then transfer them to a pot filled with COLD water for up to 6 hours before turning the heat on and proceeding as usual (we do this on holidays to make prep easier!)

Do I need to peel my potatoes first?

We recommend scrubbing your potatoes to make sure they're clean and free of any dirt and debris, and removing any large eyes or brown spots. We usually leave the rest of the peels on, but you can certainly peel the potatoes if you prefer!

Cheddar Greek Yogurt Mashed Potatoes

Description

These easy, fluffy mashed potatoes get a burst of flavor from tangy Greek yogurt!

Ingredients

Scale

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

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Instructions

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.

Notes

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!