Healthy Mashed Potatoes
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Add as Google Trusted SourceThese healthy mashed potatoes combine buttery Yukon Golds, Greek yogurt and a little butter for a creamy, flavorful side. Easy enough for a weeknight and right at home on your Thanksgiving table.
Mashed potatoes are one of those sides I want to keep scooping onto my plate, so a lighter version still needs to be creamy and full of flavor! That was the goal with these healthy mashed potatoes. I kept some butter for richness and used Greek yogurt and unsweetened almond milk to bring everything together without heavy cream.
The Greek yogurt adds a little tang, almost like adding sour cream, which works so well with the buttery Yukon Gold potatoes and savory garlic and onion seasoning. Add a sprinkle of chives and they’re ready for a cozy dinner with my lentil loaf or a holiday plate with air fryer turkey breast.
Table of Contents
“Oh my goodness! These mashed potatoes are like NONE other. I made them for our Christmas lunch and the combination of the almond milk and greek yoghurt is sensational. I have never had better mash! The dish was literally the talk of the meal!”
Why You’ll Love These Healthy Mashed Potatoes
- Creamy with a little tang: If you love sour cream in your mashed potatoes, you’ll love what Greek yogurt brings to this version.
- One pot does the work: Boil, drain and mash in the same pot. No extra mixing bowl to wash.
- Holiday prep made easier: You can make these the day before and gently reheat with a splash of milk before serving.
- Easy to build a meal around: Serve them with your favorite main and my healthy green bean casserole for two classic sides everyone can dig into.
Ingredients Needed
- yukon Gold potatoes – my favorite for this recipe because they mash up creamy and have a naturally buttery flavor. Russets work too. Peel them for smoother mashed potatoes, or leave the skins on if you like a little texture.
- unsweetened almond milk – loosens the potatoes without heavy cream. Make sure it’s plain and unsweetened. Regular dairy milk works here too.
- butter – a little goes a long way! Two tablespoons give the potatoes that familiar buttery flavor, and you can add an extra pat on top when serving.
- plain Greek yogurt – adds creaminess and a little tang, similar to sour cream. I like 2% or 5% for a richer texture.
- sea salt and black pepper – potatoes need a good amount of seasoning. Taste after mashing and adjust before serving.
- garlic powder and onion powder – give the potatoes savory flavor without having to chop or cook any extra ingredients.
- fresh chives – add a mild onion flavor and a pop of color. They’re optional, but such a good finishing touch.
How to Make Healthy Mashed Potatoes
Step 1: Cover the peeled, chopped potatoes with cold water in a large pot. Bring to a boil, then reduce the heat and simmer, covered, for 15–20 minutes, until fork-tender.
Step 2: Drain well and return the potatoes to the pot. Add the almond milk, butter, Greek yogurt and seasonings, then mash until creamy, adding more milk as needed. Taste, adjust the seasoning and top with fresh chives before serving.
Tips for Creamy Mashed Potatoes
- Let excess moisture escape: After draining, return the potatoes to the warm pot and let them steam uncovered for a minute before adding the other ingredients. Extra cooking water can make the finished potatoes watery.
- Warm the almond milk: Gently warm it before adding so it doesn’t cool down your potatoes. If you want a looser consistency, add extra milk a splash at a time.
- Skip the blender: A potato masher gives you control over the texture. For smoother potatoes, use a potato ricer before stirring in the remaining ingredients. Avoid an immersion blender or food processor, which can turn the potatoes gluey.
What to Serve with Healthy Mashed Potatoes
- For Thanksgiving: Serve with turkey, gravy and my butternut squash quinoa stuffing as part of your holiday spread.
- For an easy dinner: Pair these potatoes with my air fryer filet mignon and roasted asparagus. Juicy steak, creamy potatoes and a green veggie make such a good plate.
- With something fresh: Add my Thanksgiving salad or kale and Brussels sprout salad alongside your main dish and mashed potatoes.
- Seafood: Serve my grilled shrimp over a scoop of mashed potatoes with steamed broccoli on the side for an easy dinner.
How to Make Ahead and Store
Make ahead: You can make these mashed potatoes the day before and refrigerate them in a covered container. Save the fresh chives and extra butter for serving.
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in short intervals, stirring between each. Add a splash of almond milk as needed to bring back that creamy consistency, and heat until hot throughout.
Frequently Asked Questions
This recipe uses unsweetened almond milk instead of heavy cream, Greek yogurt for creaminess and two tablespoons of butter for the whole batch. You still get real potatoes and buttery flavor, with a little tang from the yogurt.
This recipe uses two pounds of potatoes and makes four generous servings. For eight people, double all the ingredients and use a larger pot. With several other holiday sides, you may find the batch stretches a little further, but I’d plan on the full servings if you want leftovers!
More Easy Side Dishes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Mashed Potatoes
Ingredients
- 2 lbs yukon gold potatoes, peeled and chopped into 1-inch pieces
- ½ cup unsweetened almond milk, plus more as needed
- 2 Tablespoons butter, plus more for topping
- ½ cup plain Greek yogurt, 2% or 5%
- 1 teaspoon fine sea salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Fresh chives, for topping
Instructions
- Place chopped potatoes in a large pot. Add enough water to cover the potatoes and heat until water is boiling. Reduce heat to medium-low, cover and simmer until the potatoes are fork-tender, about 15-20 minutes.2 lbs yukon gold potatoes
- Drain thoroughly and return the potatoes to the warm pot. Let them sit uncovered for about a minute so excess moisture can evaporate.
- Add almond milk, butter, Greek yogurt, salt, pepper, garlic powder and onion powder to the potatoes and mash using a potato masher or fork until you reach your desired texture, adding more almond milk if needed.½ cup unsweetened almond milk, 2 Tablespoons butter, ½ cup plain Greek yogurt, 1 teaspoon fine sea salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder, ¼ teaspoon onion powder
- Taste and season with additional salt and pepper if preferred. Transfer to a bowl, top with chives and additional butter and serve.Fresh chives
Notes
- Potato skins: Peel for smoother mashed potatoes, or leave the skins on for a more rustic texture.
- Make ahead: Prepare one day ahead and refrigerate in a covered container. Reheat gently, stirring in a splash of almond milk as needed.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
- potato masher
Like This Recipe? Rate & Comment Below!
can I make these the day before? if so what is the best way to reheat? thank you! excited to try these
Yes, you can make these ahead! Reheat on the stovetop over low heat or in the microwave in short intervals, stirring and adding a splash of almond milk to keep them creamy. Hope you enjoy!
I am not a Cook, but I tried this recipe tonight with my family since we are trying to eat healthier. We all LOVED it. Very delicious! It did not even need gravy to taste better. It was great by itself!
WOO! This is so great to hear, Kelsey! I am so glad this recipe is a hit for the whole family. Thank you so much for coming back and sharing your review + star rating, I really appreciate it!
Oh my goodness! These mashed potatoes are like NONE other. I made them for our Christmas lunch and the combination of the almond milk and greek yoghurt is sensational. I have never had better mash! The dish was literally the talk of the meal!
AH YAY! I am pumped to hear that you are loving this recipe and that is is a hit for your whole family, Amanda! Thank you so much for coming back and sharing your review & star rating, I really appreciate it!
These potatoes are so good. Still tasted indulgent even though it’s a much lighter recipe!
WOO! I am so glad that you are loving this recipe, Lan. Thank you so much for coming back and sharing your review & star rating, I really appreciate it.