Mashed Potatoes with Garlic and Greek Yogurt

By February 8, 2013

MashedPotatoes 300x226 Mashed Potatoes with Garlic and Greek YogurtSubmitted by Kay A.

I make Greek yogurt at home every week for our family, so I always have it on hand to use in cooking to replace sour cream, cream cheese or butter. It is high in protein and the whey from making Greek yogurt can be used in pancakes and homemade bread.

Here is a healthy and tasty mashed potato recipe. If you like sour cream on your baked potato, you will like this recipe. Although the Instant Pot does not save a lot of time in this recipe, what I absolutely love about the Instant Pot is that you can throw the potatoes in without chopping them, and then walk away worry-free from the pot. There’s no boiling water or hot oven and very little cleanup. When you hear the very loud beeps, you know to head back to mash the potatoes.

Makes  3 1/2 cups of mashed potatoes. Each half cup serving is about 115 calories (without cheese garnish)


  • 1 1/2 pounds peeled baking potatoes (about 3 medium-sized)
  • 1/2 cup water
  • 1/2 Tablespoon butter
  • 1/2 cup skim milk
  • 1/2 cup whole milk Greek yogurt
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt (or to taste)
  • Dashes of pepper (to taste)
  • grated cheddar cheese for garnish (optional)


Pour 1/2 cup water in the Instant Pot, add the trivet that came with the pot, set the potatoes on top of the trivet, and put on the lid. Press the steam button, and set the time to 35 minutes. (The Instant Pot will take 5 minutes to come to pressure, and then it will cook for 35 minutes.)

When it beeps that it is finished,  do a quick release of the pressure, and remove the lid. Insert a fork in the largest potato to confirm that it is soft in the middle.  (If not, steam a few more minutes.)

Turn the Instant Pot off. Carefully remove the hot trivet (with a fork or tongs). With the potatoes still piping hot and still in the pot, add the butter, half of the skim milk, yogurt and garlic. Insert a potato masher and mash the potatoes to the consistency that your family likes. Add a little more of the skim milk until you reach the consistency that your family likes.  Notice that as you mash, the Instant Pot stainless steel insert rotates in a circle and makes it really easy to mash right in the pot! Add salt and pepper to taste.

Transfer the mashed potatoes to a serving bowl and garnish with grated cheese (if desired).

This goes well with meatloaf and my Easy Fresh Green Beans recipe.



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2 Responses to “Mashed Potatoes with Garlic and Greek Yogurt”

  1. Rebecca says:

    I make 6 cups of milk in the inner pot every week. Very easy. I started off using plain yogurt from the store as my starter but then purchased the dried starter and am using that. So far I’ve made 5 batches from just one packet of the starter from New England Cheesemaking-DS (direct set.) A local store carries it.


  2. Tabitha says:

    Do you use the insert to make yogurt directly? Most YouTube videos show how to make yogurt inside jars, but I typically need at least 2 qts at a time. I had one semi-success, but had a seal in that perfumed my yogurt with chili spices and onion. (We ate a lot of Indian that week to use it up) Since then I think I’ve had bad starter yogurt and temperature problems. Just thought I’d ask before attempting again. I have a new thermometer and will have fresh starter. Thanks. Any pointers are welcome. I do have a separate seal for yogurt now, but I’ve heard you don’t even need the seal for yogurt.


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