Creamy Oikos® Mashed Potatoes

Creamy Oikos® Mashed Potatoes

"Greek nonfat yogurt steps in for sour cream and adds a creamy, tangy taste to this winter favorite side dish."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 123 cals
Serving size has been adjusted!
Original recipe yields 10 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  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.


  • 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.


Read all reviews 5
Most helpful
Most positive
Least positive

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...

very spicy with horseradish

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 ...

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...

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...

Other stories that may interest you