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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 Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side
Servings: 8 servings


  • 4 pounds Yukon Gold potatoes peeled and cut into chunks
  • 6 cloves largegarlic peeled
  • 2 1/4 teaspoons salt divided
  • 1 1/4 cups 2% milk warmed
  • 3/4 cup 2% Greek yogurt
  • 3 tbsp unsalted butter
  • 1/2 teaspoons freshly ground black pepper
  • 1/4 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.

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