I've been craving potatoes lately. So, I picked up a big bunch of potatoes with absolutely no idea what I'm going to do with them! Other than the vague notion that it's probably going to be mashed potato-based. I'm absolutely obsessed with mashed potatoes. As much as baked potatoes, sliced potatoes, and French fried potatoes are undeniably delicious? I have a soft spot for good, old comfort food. I made Mashed Potatoes w/ Green Cauliflower & Cheddar the other day and now I'm experimenting with something along the lines of mashed potatoes potato salad. I'm still craving mashed potatoes. If I wanted to make potato salad, I would just make potato salad! I'm more craving the flavor profile, or the essence, of a potato salad in mashed potato form. Hence the Greek yogurt mashed potatoes.
I didn't grow up with potato salad, so I don't have the nostalgia for it. I also didn't really grow up with mayonnaise, so I tend to substitute Greek yogurt. And, once you've substituted Greek yogurt, you have an almost Mediterranean feel to classic Americana fare. My initial urge is perpetually make tartar sauce and add in some pickles. Although this isn't too far off of celery and mayonnaise in a potato salad! It also means that I don't have to go to the grocery store. I have garlic, green onions (scallions), and Greek yogurt aplenty! Even some pickles and blue cheese, if I decide to get funky with it.
It's also a pre-mashed baked potato with all of the fixings that I feel like it. So, don't judge the process too hard! You can mix and match in bacon and cheddar cheese for a more classic style.
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Variations of Greek Yogurt Mashed Potatoes
I've made a couple variations of these mashed potatoes over the last week. They're great on their own as well as baked with cheddar cheese as well as a couple of eggs for a fun breakfast dish. There are a wide number of things that you can put leftover mashed potatoes in as well. From pizza to lasagna and even nachos and burritos.
These baked potato-inspired Mashed Potatoes consist of Yukon gold potatoes, Greek yogurt, green onions, and garlic. I paired these with pickles, for an almost tartar sauce taste, or baked with a handful of shredded cheddar cheese. Although you can mix and match in your own produce and seasonings to fit your own personal tastes or what you have on hand!
Peel and dice potatoes. They should be able an inch thick.
Place in a large pot and cover with 2 inches of water.
Bring to a boil over high heat.
Boil for 10-15 minutes, or until tender. You should be able to stick a fork in them and have it break in two pieces. They're not quite cooked if the fork comes out cleanly. And they're overdone if it breaks apart completely, instead of just in half.
Drain and place back in the pot.
Add the Greek yogurt, butter, salt, and pepper.
Mash with a potato masher until light and fluffy. Making sure to scrape the sides and stir occasionally.
Mix in green onion and garlic.
Add in any toppings of choice. I made some with pickles and some with cheddar cheese.
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