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A dark colored bowl filled with garlic mashed potatoes garnished with a pat of butter and rosemary sprigs.

Rosemary Garlic Mashed Potatoes with Yogurt

  • Author: Emily Toshiko
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Sides
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegetarian


These delicious rosemary garlic mashed potatoes are made with plain greek yogurt to create a creamy and tangy sensation. Th6 is vegetarian friendly side is the perfect dish to add to your table this holiday season. 


Units Scale
  • 2 lbs Yukon gold potatoes, cut into 2" cubes
  • 4 tbsp salted butter
  • 6 cloves of garlic, minced
  • 2 tbs fresh rosemary, minced
  • 1/2 cup reduced-sodium vegetable broth
  • 1/2 cup plain greek yogurt
  • 1/2 tsp salt


  1. Add the potatoes to a large pot filled with cold water. Make sure the water covers the potatoes.
  2. Bring the potatoes to a boil. Cover and cook for 15 minutes or until they can be easily pierced with a fork. 
  3. Strain the potatoes, allowing all of the water to drip out. Set aside. 
  4. 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.
  5. Add the vegetable broth to the melted butter and herbs and allow the broth to simmer for 2 minutes. Turn off the heat.
  6. 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!


  • Double or trip this recipe for a crow. Plan on using about 1/2 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 mushroom gravy!

Keywords: rosemary garlic mashed potatoes