These delicious rosemary garlic mashed potatoes are made with plain greek yogurt to create a creamy and tangy sensation. This vegetarian friendly side is the perfect dish to add to your table this holiday season.
Mashed potatoes (with greek yogurt) make an incredible side dish year round, but certainly gains in popularity around Thanksgiving and Christmas. I mean, who doesn't love potatoes?!
Rosemary garlic mashed potatoes pair well with savory mushroom gravy, stuffed acorn squash, dairy-free pumpkin soup and oven roasted Brussels sprouts!
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Why You'll Love This Recipe
- This recipe incorporates simple, flavorful ingredients to create a tasty side dish.
- It is perfect to bring to a Friendsgiving potluck and takes 30 minutes to make, start to finish!
- The addition of greek yogurt adds a unique, tangy flavor that compliments the rest of the ingredients. Greek Yogurt is a healthier alternative to using heavy cream, sour cream or cheese!
- Rosemary garlic mashed potatoes are made without milk!
Equipment Notes:
The most notable equipment I recommend for this recipe is a potato masher. Alternatively you can also use a a kitchen aid stand mixer, hand mixer or a potato ricer to mash the potatoes.
You will also need a large pot with a lid, a large colander or strainer, and a medium saucepan.
Ingredient Notes:
- Yukon gold potatoes - Yukon gold is a popular variety of potato commonly used in mashed potatoes due to their creamy texture.
- Salted butter - I don't often cook with butter but this certainly adds creaminess to the potatoes. You can reduce the butter to keep it healthier if desired.
- Fresh rosemary - use fresh over dried if possible! Fresh rosemary smells incredible and adds so much flavor to the potatoes.
- Garlic - use freshly minced garlic.
- Vegetable broth - I use reduced-sodium vegetable broth instead of milk.
- Plain greek yogurt - greek yogurt is the perfect texture for mashed potatoes. Greek yogurt is a healthier choice (rather than sour cream or cream cheese) because it is less fat and adds protein!
- Salt and pepper - add salt and pepper to taste!
See recipe card for quantities.
Substitutions and Variations
- Red skin potatoes - use red skin potatoes in place of Yukon gold. Leave the skins on to create a rustic feel.
- Russet potatoes - although this potato variation is more commonly used for baking, they will also work for mashed potatoes.
- Rosemary thyme - add fresh thyme in with the rosemary. Thyme pairs really well with potatoes.
- Parmesan - add freshly grated parmesan cheese to this recipe. I would start with 2 tablespoons and add more to taste as needed.
- Roasted garlic - add head of roasted garlic and mash it up!
- Horseradish - add horseradish for a spicy kick!
- Vegan - use vegan butter and plain dairy-free greek yogurt. Or make these vegan mashed potatoes.
- Smooth- make sure to peel the potatoes for a super smooth mash. If you prefer smooth potatoes I would recommend using a hand mixer or stand mixer to mash them.
- Creamier - use milk in place of veggie broth!
- Less fat - use 2 tablespoon of butter instead of 4.
Step by Step Instructions
Add the potatoes to a pot of cold water. Bring the potatoes to a boil. Cover and cook for 15 minutes or until they can be easily pierced with a fork.
Strain the potatoes. Let them sit in the colander for a minute or two to allow all of the water to drain out.
Melt the butter in a saucepan. Add the minced garlic and chopped rosemary. Cook for 1 minute while stirring to prevent burning. Pour in the vegetable broth and allow it to simmer for 1-2 minutes.
Add the potatoes back to the large pot. Add the vegetable broth mixture and greek yogurt. Mash the potatoes until your desired texture is reached.
Hint: you can use a stand mixer, hand mixer, potato mill or potato masher to mash the potatoes. Be careful not to over mash or they will become too starchy and sticky. I like to leave a few chunks of potatoes but this is personal preference.
Top tip
Chop the fresh rosemary into fine pieces. Rosemary can be a bit tough to chew, so the smaller the pieces, the easier they are to eat.
Alternatively, if you want all the rosemary flavor but none of the pieces you can simply infuse the butter with rosemary. To do this you will leave the rosemary whole on the sprigs. Add a few sprigs while the butter melts and allow it to infuse in the vegetable broth for 15 minutes. Remove the sprigs before mashing the potatoes.
Storage and Reheating
Store rosemary garlic mashed potatoes (with greek yogurt) in an airtight container for up to 5 days in the fridge. You can easily make this dish ahead of time and simply reheat it before serving.
If you are reheating a large batch I recommend using the stove top. Heat the potatoes on low-medium heat, while stirring occasionally. Add a splash of vegetable broth if they look dry. You can also feel free to use the microwave to reheat the potatoes.
The crockpot or instant pot is another great method to reheat mashed potatoes, or to keep them warm before serving. Simply throw them in the crockpot or instant pot on low heat. This will free up stove top space and is a great tip for a busy kitchen.
Frequently Asked Questions
No you do not need to peel potatoes for mashed potatoes. Leaving the skin on creates a more rustic feel and adds more texture to the dish. It also cuts back on prep time! If you prefer smooth mashed potatoes then you should peel the potatoes for a silkier result.
Fresh herbs such as rosemary, thyme and chives pair really well with mashed potatoes. Use them separately or a a combination of herbs to create different flavor profiles.
Yes, russet potatoes can be used for mashed potatoes. Although they are typically used for baking they are just as tasty mashed.
Pairings for Rosemary Garlic Mashed Potatoes:
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Rosemary Garlic Mashed Potatoes with Yogurt
Ingredients
- 2 lbs Yukon gold potatoes cut into 2" cubes, unpeeled
- 4 tablespoon salted butter
- 6 cloves of garlic minced
- 2 tbs fresh rosemary minced
- ½ cup reduced-sodium vegetable broth
- ½ cup plain greek yogurt
- ½ teaspoon salt
Instructions
- Add the potatoes to a large pot filled with cold water. Make sure the water covers the potatoes.
- Bring the potatoes to a boil. Cover and cook for 15 minutes or until they can be easily pierced with a fork.
- Strain the potatoes, allowing all of the water to drip out. Set aside.
- Heat the butter in a saucepan over medium-low heat. Once the butter has melted, add the minced garlic and rosemary. Sauté for 1-2 minutes until the garlic has softened. Stir frequently to prevent burning.
- Add the vegetable broth to the melted butter and herbs and allow the broth to simmer for 2 minutes. Turn off the heat.
- Return the potatoes to a large pot. Add the vegetable broth mixture, greek yogurt and salt. Mash the potatoes using a potato masher until your desired consistency. Serve with pats of butter and enjoy!
Notes
- Double or triple this recipe for a crowd. Plan on using about ½ lb of potatoes per person.
- Peeling the potatoes is optional. Leave the skins on for a rustic feel, or peel the skin for smoother mashed potatoes.
- Make sure to use plain greek yogurt that is NOT flavored.
- Serve with miso-mushroom gravy!
Em says
The greek yogurt adds creaminess and tangy flavor. This is a unique variation on mashed potatoes!