Herbed Yogurt Mashed Potatoes

Make your mashed spuds creamy by adding yogurt to the mix, then stir in chives, dill and parsley.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 20 min
  • Yield: 6
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2 pounds Idaho or Yukon gold potatoes

Kosher salt and freshly ground black pepper

1 1/2 cups plain yogurt

1 stick (8 tablespoons) unsalted butter

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley


  1. Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
  2. Peel the potatoes and return them to the pot (for smoother potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the yogurt and butter using a fork or potato masher. Stir in most of the chives, dill, parsley, 2 teaspoons salt and a few grinds of pepper. Transfer to a serving dish and sprinkle with the reserved herbs.