Creamy Garlic Mashed Potatoes with Greek Yogurt & Scallions

Yukon Gold potatoes give mashed spuds a golden flavor and creamy texture. Greek yogurt (instead of the usual sour cream) give them the perfect tang to please the whole gang. 

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 8 servings


  • 4 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 6 large cloves garlic, peeled
  • 2 ¼ teaspoons salt, divided
  • 1 ¼ cups 2% milk, warmed
  • ¾ cup 2% Greek yogurt
  • 3 TB unsalted butter
  • ½ teaspoons freshly ground black pepper
  • ¼ cup sliced scallions


Put potatoes, garlic, 1 teaspoon of the salt and enough water to cover them in a large pot. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Drain and return to pot. Add milk, yogurt, butter, remaining 1 ¼ teaspoons salt and the pepper. Mash with a potato masher until smooth. Stir in scallions and spoon into a serving bowl.