This is one of those things that I do and I'm assuming everyone else already does it, so I don't bother posting about it. But maybe you don't?
I use always use Greek yogurt when I make mashed potatoes.
You will need about 1/2 cup per pound of potatoes. I use the Trader Joe's 2% Greek yogurt. Your potatoes will taste like the fully loaded kind - you know, where you add sour cream and butter. They are just a bit tart and completely delicious. I'll sometimes add just a wee bit of butter (about a tablespoon) but I'm not sure you can taste the difference. And you might need a splash of milk if you like them thinner. Salt and pepper as usual. They are the best, truly.
I use always use Greek yogurt when I make mashed potatoes.
{mashed potatoes}
You will need about 1/2 cup per pound of potatoes. I use the Trader Joe's 2% Greek yogurt. Your potatoes will taste like the fully loaded kind - you know, where you add sour cream and butter. They are just a bit tart and completely delicious. I'll sometimes add just a wee bit of butter (about a tablespoon) but I'm not sure you can taste the difference. And you might need a splash of milk if you like them thinner. Salt and pepper as usual. They are the best, truly.
darn james and his potato allergy. these look and sound delicious. drooling.
ReplyDeleteyum that sounds awesome. i know a lot of people that use greek yogurt to make chicken and tuna salad out of too.
ReplyDeletei've never used greek yogurt for mashed potatoes...i will have to try that. thanks for sharing!
ReplyDeleteTotally never thought to add yoghurt to my mash! I will in future!! xxx
ReplyDeleteAnd horseradish. Ohhhhh, horseradish.
ReplyDeleteI use Greek yogurt too, or Sour Cream, which is obviously a tad fatter, but either way it adds a nice touch!
ReplyDeleteI've used Greek yogurt--delicious!
ReplyDeleteSpeaking of Greek yogurt, my favorite thing to do is strain it (the full fat version) until it's like a marscapone cheese. Then I serve myself up a few spoons (like 1/4 cup), drizzle it with a little olive oil, and sprinkle garlic seasoning on top. Yum.
Best idea I've heard all day :)
ReplyDeleteI've definitely never done this, but now I'm kicking myself for never having done it! I usually throw in some milk and some sour cream. But this is a much better option.
ReplyDeleteAre there no limits to your brilliance? :)
That's a great idea! I use TJ's Greek yogurt for a lot of things but have never thought to use them for mashed potatoes.
ReplyDelete@Jules What is the best way to strain yogurt? I had a recipe that called for it but left it as is. It was for a Greek dipping sauce.
I am definitely trying that this weekend!
ReplyDeleteI've never thought of trying that, thanks for the tip!
ReplyDelete-Emmy
www.sprinklesoneverything.wordpress.com
If it's truly like the loaded kind than what a healthier alternative! I must try this for an upcoming dinner.
ReplyDeleteThanks to this post I am now eating my lunch at 10am at my desk. Now I will have to go out and get something else for lunch, lol! Way to make us hungry!!
ReplyDelete;)
Di
@ erin - POTATO ALLERGY?! That is so sad. I love potatoes (I think mashed potatoes is one of the first dishes I learned to make on my own as a kid).
ReplyDelete@ Jules - You are intense! I've never tried straining greek yogurt, but now I'm tempted.
@ Life is fun Here - You can strain yogurt as Jules mentioned just by using some cheesecloth or other really fine cloth. You just dump the yogurt in and let it sit for a while in the colander (over a bowl to catch the dripping). It gets thicker as it sits.
Oooh, I haven't tried using Greek yogurt yet! I've made olive oil mashed potatoes, but I have to try it with yogurt. Maybe tonight, since I'm making potatoes. And horseradish sauce, so I might add some per Amanda's suggestion.
ReplyDeleteI just had lunch, but my mouth is already watering for dinner. Thanks. ;)
I've always added cream cheese, but this sounds WAY more healthy. I'll have to try it. Thanks!
ReplyDelete- Sarah
http://agirlintransit.blogspot.com/
I've never tried making potatoes with Greek yogurt. I usually warm/melt some cream neufchatel cheese and stir it in, though, and it's really good.
ReplyDeleteI have never heard of that before! My potatoes always suck so I make Corey mash them. He just puts in half a tub of butter to make them taste good but I think this would be a much healthier alternative. Must put greek yoghurt on my shopping list this week!
ReplyDeletewe do mayo in our tater salad, but greek yogurt sounds much healthier! i agree with amanda too: some horseradish in there, would zing it up in a good way :)
ReplyDeleteThat sounds delicious, and I just adore mashed potatoes any which way. I'll be trying that soon!
ReplyDelete@Life is Fun-- Just grab a colander, a bowl, and some cheesecloth, which you can get at the grocery store these days. Put the colander inside the bowl, line it with cheesecloth, and plop in the yogurt. Put everything is the refrigerator overnight. I fold the extra cheesecloth up and over the yogurt. By the next day (roughly 24 hours), the yogurt will be thick and spreadable, like marscapone cheese.
ReplyDeleteThe liquid that collects in the bowl is whey. You can toss it down the sink or put it in your smoothies or anywhere else you would like extra protein.
I use greek yogurt in mashed potatoes too.
ReplyDeleteGreek yogurt, brilliant! I will definitely try this next time.
ReplyDeleteI do not do this. I really ought to.
ReplyDeleteExcept that the husband is Scottish and I, Irish (er, Irish-Canadian...) and so, he wants biscuits where I want potatoes. No lies. (And you wonder why there are so many scones and breads on my blog. His fault, entirely.
Yes please, and thank you for writing this!
ReplyDeleteI've tried cream cheese (yuck) and buttermilk (runny and yuck) in mashers b/c sometimes butter and/or olive oil are just too rich. I'm trying the yogurt tonight! There's a ribeye that's going on the grill marinating in the fridge right now...
i'd never have thought to put greek yogurt in potatoes! man, now that makes me imagine what skyr in potatoes would be like. dairy and carbs, i love you so.
ReplyDeleteoh my yum!
ReplyDeleteWhenever you think that something you cook/make, etc. is something everyone already knows how to do, still post about it! I'm one of those people who never knows those things. Some of my favorite blog posts are the ones that walk you through the simple stuff (like how to make cous cous). They seem self-explainatory, but if you've never done it, it's intimidating.
ReplyDeleteDS is allergic to potatoes, and I am allergic to whey protein. I can do small amounts of GREEK yogurt, however. So I used it (with some chopped garlic) and ...YUMBO! Plus since DS can't have them, there's more for me!
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