Creamy Oikos® Mashed Potatoes Recipe -
Creamy Oikos(R) Mashed Potatoes Recipe
  • READY IN 40 mins

Creamy Oikos® Mashed Potatoes

Recipe by  

"Greek nonfat yogurt steps in for sour cream and adds a creamy, tangy taste to this winter favorite side dish."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Peel potatoes and cut into 2-inch cubes. Place potatoes in a heavy saucepan (equipped with a tight fitting lid). Add about 2 inches of cold water and sprinkle with kosher salt and pepper.
  2. Cover the saucepan and place over high heat. When you see steam escaping from the lid (no peaking!) immediately reduce flame to low and cook the potatoes about 20-22 minutes or until fork tender.
  3. Drain any excess water from the potatoes and place back on heat to dry (30 seconds). Using a potato masher or ricer; mash potatoes until smooth. Add chicken broth and yogurt and continue to mash. Season potatoes, add chives and serve with roasted meats or chicken. Potatoes can be kept warm in a very low oven (275 degrees F.) or dotted with butter and reheated in a 350 degrees F oven for 20-25 minutes.
Kitchen-Friendly View


  • Variations: Add the following in step 3.
  • Roasted Garlic: Place 15-16 cloves in an oven to table dish drizzle with olive oil and add 1/2 cup water. Roast in a 350 degrees F oven for 30-35 minutes adding water if needed until garlic is very tender.
  • Wasabi: Add 1 Tbsp. Wasabi paste to potatoes.
  • Horseradish: Add 2 Tbsp. prepared horseradish to potatoes.
  • Parmesan Peppercorn: Add 1/2 cup grated Parmesan and 2 tsp. cracked black pepper to potatoes.
  • Pesto: Add 2 Tbsp. prepared pesto and1/2 cup grated Parmesan to potatoes.

Reviews More Reviews

Dec 19, 2012

I have been doing my potatoes like this for some time now and I love it I add a couple of cloves of garlic which makes it even more tasty. I can't tell it is not done with sour cream and better still neither can my husband.

Dec 19, 2012

very spicy with horseradish


7 Ratings

Dec 29, 2012

If you let your greek yogurt drain in layered coffee filters (think flat bottom drip filters), it makes for a thicker greek yogurt and less liquid in your mashed potatoes. The amount of chicken broth and yogurt is really up to you, depending on how thin you want your end result. I like adding homemade roasted garlic to mine.

Dec 28, 2012

Ok, so I used russet potatoes and plain store brand greek yogurt. They tasted ok, but everyone in my family stated they love my plain old mashed potatoes consisting of potatoes, milk, butter and salt and pepper. They said the yogurt made it taste sour.

Feb 23, 2013

I like the flavor that the Oikos gives to these mashed potatoes, just a little bit of tang. I scaled this down to four servings, mashed the potatoes, and they were pretty soft, so I did not add the full amount of either chicken broth or yogurt. They just would have been too wet. I most likely will start adding yogurt to mashed potatoes in the future, as everybody liked the flavor that it adds.


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  • Calories
  • 123 kcal
  • 6%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 154 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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