Healthy Mashed Potatoes

5 from 8 votes

Yukon Gold potatoes mashed with Greek yogurt, almond milk, butter and savory seasonings. Creamy, slightly tangy and easy to make in one pot.

Prep Time5

Cook Time20

Total Time25

Course: Side

Cuisine: American

Diet: Gluten Free

Servings:

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

Gently warm the almond milk before adding so it doesn’t cool down your potatoes. If you want a looser consistency, add extra milk a splash at a time.

Taste and season with additional salt and pepper if preferred. Transfer to a bowl, top with chives and additional butter and serve.
Fresh chives

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.