Smooth and creamy, these Yukon Gold Mashed Potatoes are a healthier take on a classic comfort food. Lightened up but just as yummy!
Mashed potatoes are one of those universal comfort foods we all know and love. Our holiday dinners aren't complete without a bowl of these, but I'll gladly take them anytime.
These Yukon gold mashed potatoes are a lightened up taste on the classic, but taste just as good. We swap sour cream for Greek yogurt and use flavorful broth for the perfect creamy texture. No one at your dinner table will be able to tell the difference.
We enjoyed these Yukon gold mashed potatoes with smashed maple balsamic brussel sprouts and Parmesan chicken thighs for a delicious, cozy balanced meal.
Why This Recipe Is Dietitian Approved
- Lightened up. There's nothing wrong with traditional mashed potatoes, but I wanted to create a lightened up version that still left me feeling good. We swap the sour cream for Greek yogurt and reduce some of the butter, so this version is a little lower in fat.
- Nutrient-dense. Contrary to popular belief, white potatoes are quite nutritious! They're a good source of vitamin C, potassium and magnesium.
- Super creamy. Yukon gold potatoes create the best ultra smooth texture that everyone will love.
Ingredients
Yukon gold potatoes. The KEY to a good mashed potato recipe is the potatoes you use. Yukon gold potatoes are between a starchy russet potato (which is better for baking) and a waxy red potato. These have a thinner skin and a creamier, softer inside, making them PERFECT for the best mashed potatoes.
Salt. Essential for creating the best tasting mashed potatoes! I highly recommend salting the water you are boiling the potatoes in.
Garlic. Fresh garlic is always best! I recommend pressing your garlic yourself and you can either add it right into the potatoes raw or roast/saute it first for an elevated flavour.
Greek yogurt. To cut down on some added fat, while also providing the PERFECT smooth and creamy consistency. I recommend using 2% plain greek yogurt for best results.
Vegetable broth. Traditionally, milk or heavy cream are used in mashed potatoes. It might seem a little weird to use broth, but TRUST me- your potatoes will still be smooth and creamy, just with even more flavour!
Butter. ALWAYS an essential ingredient in mashed potatoes. In this recipe, we use half the amount and still yield the same great tasting results!
Fresh chives. Optional but highly recommend for a fresh flavour that pairs perfectly with these mashed potatoes
Black pepper. For flavour!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Peel and dice potatoes into 2 inch cubes.
- Place potatoes and salt in a large pot and cover with cold water (ensuring the potatoes have about 1 inch of water covering the top), cover and bring to a boil. Boil the potatoes for 10-12 minutes, or until fork tender, drain.
- To a stand mixer, add cooked potatoes, garlic (see notes below), Greek yogurt, vegetable broth, and butter. Use the paddle attachment to mix the potatoes until smooth. I recommend starting at the lowest speed and slowly increasing (it usually takes about 5-10 minutes for my potatoes to be completely smooth.
- Season with salt and black pepper to taste. And top with chopped fresh chives for serving.
Substitutions and Variations
To make gluten-free: this recipe is naturally gluten-free.
To make dairy-free: substitute the Greek yogurt and butter with an equal amount of dairy-free butter and dairy-free yogurt (please note that the yogurt MUST be neutral tasting so I recommend an alternative like this).
To make nut-free: this recipe is naturally nut-free.
Missing ingredients? Try these:
- Vegetable broth: swap for whole milk (this will create a creamier mashed potato since it adds some additional fat)
- Greek yogurt: adding an equal amount of sour cream is a great option. You may be able to use ¼ cup of cream cheese, however I have not yet tested this variation.
Looking for elevated mashed potatoes?
- Try roasting your garlic or sauteeing it in the butter before adding to your mashed potatoes
- Add additional fresh herbs like rosemary, parsley or thyme
Equipment
- Pot
- Stand mixer
Storage
To store leftover Yukon gold mashed potatoes, keep in an airtight container in the fridge for up to 4 days. I do not recommend storing mashed potatoes in the freezer, as they will not be as smooth and creamy once defrosted due to the nature of the Greek yogurt.
Top Tips for Success
If you have never tried making mashed potatoes in a stand mixer, this is BY FAR the easiest (and least labour intensive) way to do it. All you need is the paddle attachment, and you can easily add your ingredients right into the mixer and mix until perfectly smooth and creamy.
The key to creamy potatoes is patience. Trust the process, they might start out a little lumpy, but the longer you mix them the smoother they get.
Slowly add the broth. You may not need to use all of it at once!
Bring your ingredients to room temperature first. Adding cold ingredients to the warm potatoes will cool them down and result in less creamy potatoes.
Frequently Asked Questions
Yes, these mashed potatoes are 100% gluten free!
Yukon gold potatoes are a cross between a white potato and a yellow potato, and can be a little harder to find! They usually are only available in stored between August and February so in the Spring or Summer, they might be hard to find. If you are having trouble, yellow potatoes will work just fine.
That's a great question! I haven't actually tested this recipe using sweet potatoes. I'm not sure the yogurt would pair with the sweetness of the sweet potatoes but I will update this post if I test it out!
If you don't have a stand mixer, you can use a potato masher. If you don't have that, you can use a fork and press the potatoes through a sieve for the smoothest texture (this takes a long time, but still works!).
I like serving them with a protein like turkey, chicken thighs or salmon. For another side, I typically do roast veggies like hot honey roasted carrots or a salad like this kale harvest salad.
More Potato Recipes
Want more potato-based sides? You'll love these:
- Cheesy Smashed Potatoes
- Easy Air Fryer Diced Potatoes
- Garlic Parmesan Sweet Potato Fries
- Creamy Dill Smashed Potato Salad
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these Yukon gold mashed potatoes, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Healthier Yukon Gold Mashed Potatoes
Ingredients
- 2.5 lbs yukon gold potatoes
- 1.5 teaspoon salt
- 2 cloves garlic peeled and pressed
- ½ cup plain greek yogurt
- ½ cup vegetable broth
- 2 tablespoon butter
- Salt and black pepper to taste
- Chives chopped
Instructions
- Peel and dice potatoes into 2 inch cubes.
- Place potatoes and salt in a large pot and cover with cold water (ensuring the potatoes have about 1 inch of water covering the top), cover and bring to a boil.
- Boil the potatoes for 10-12 minutes, or until fork tender, drain.
- To a stand mixer, add cooked potatoes, garlic (see notes below), greek yogurt, vegetable broth, and butter. Use the paddle attachment to mix the potatoes until smooth. I recommend starting at the lowest speed and slowly increasing (it usually takes about 5-10 minutes for my potatoes to be completely smooth.
- Season with salt and black pepper to taste. And top with chopped fresh chives for serving.
Nicole Addison says
These are the PERFECT side dish for any holiday meal!! I hope you enjoy!