Greek Yogurt Mashed Potatoes: Creamy Greek yogurt takes the place of butter in these rustic these Greek yogurt mashed potatoes. We left the skins on to add color, texture, and extra nutrition.
Course Side Dish
Cuisine American
Prep Time 10 mins
Cook Time 32 mins
Total Time 47 mins
Servings 9 servings, about ½ cup each
Calories 89 kcal
Ingredients
- ¾ cup unsweetened almond milk
- ¾ cup reduced-fat (2%) plain Greek yogurt
- ¼ cup + 2 Tbsp. green onions, sliced, divided use
- 2 lbs. medium red potatoes cut into cubes
- water
- ½ tsp. sea salt (or Himalayan salt), divided use
- ground black pepper (to taste; optional)
Instructions
- Heat almond milk, yogurt, and 2 Tbsp. green onions in small saucepan over medium heat. Bring to a boil. Turn off heat. Set aside.
- Place potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; gently boil for 15 to 20 minutes, or until tender. Remove from heat.
- Strain green onions from almond milk mixture; discard onions. Set aside.
- Drain water from potatoes. Return potatoes to heat. Gradually add almond milk mixture, mashing potatoes as milk is added; cook over low heat for 1 to 2 minutes. Remove from heat.
- Add remaining ¼ cup green onions, remaining ¼ tsp. salt and pepper (if desired).
- Serve warm.
