Creamy Mashed Potatoes

 This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HolidayWithChobani #CollectiveBias

I come from an Irish family, so mashed potatoes are a very important part of every large family meal. If it was socially acceptable, I’d fill my plate just with mashed potatoes and gravy at holiday meals.

Mashed potatoes are quite a staple in my life, so I now find myself to be a bit of a mashed potato connoisseur. I like mine super creamy, but don’t necessarily want them loaded with butter to achieve that creaminess.

I personally like to add in Chobani® Non-fat Plain Greek Yogurt. Not only does it deliver the creaminess I am looking for, but it is high in protein (44% of your daily value to be exact) and is low in fat. The yogurt contains no artificial flavors or sweeteners and is only made with natural ingredients that are not genetically modified.

Chobani® Non-fat Plain Greek Yogurt is a simple and tasty substitute for any recipes that use sour cream, mayonnaise, or oil, making it a super versatile product. I almost always have a quart in my fridge for smoothies, baking, and creamy dressings.

This recipe is definitely a favorite of mine. It uses minimal ingredients and is really simple to make! You can also snazz it up however you’d like! I picked up all of my ingredients at Walmart; you can find Chobani with the other yogurts in the Dairy section.

Ingredients: makes 4 servings. multiply as needed

Main Ingredients:

• 2 lbs potatoes
• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 cup Chobani® Non-fat Plain Greek Yogurt
• 1/3 cup milk (I used 1%)

Additional Ingredients:

• Salt and pepper, to taste
• Horseradish cheddar cheese, for garnish
• 1/4 cup chives, finely chopped, for garnish

Peel the potatoes and cut into equal sized pieces (about 1 inch).

Add to a large pot and fill with water, covering the potatoes by 1-2 inches. Bring to a boil, cover, and reduce the heat.

Cook for about 20 minutes, or until the pieces of potatoes are easily pierced with a fork.

While waiting for the potatoes to cook, add the butter to a small saute pan over medium heat. When the butter has melted, add the garlic and cook for 2-3 minutes. Set aside.

In a small bowl, whisk the Chobani® Yogurt and milk together. Set aside.

When finished cooking, drain the potatoes and add to a large bowl.

Mash the potatoes with a masher or a large fork (for super fluffy potatoes, I suggest using a ricer).

Add the yogurt milk mixture and the garlic mixture to the mashed potatoes.

Season with salt and pepper and mix to combine.

I like a little tanginess to my mashed potatoes, so I topped mine with grated horseradish cheddar cheese, but you could eat them as is, or maybe add on some sharp cheddar cheese. Top with chives for color.

Wouldn’t these be a great addition to your holiday meal?

These creamy mashed potatoes are oh so fluffy! The Chobani® Yogurt just melts into the potatoes and adds that creaminess I crave. I love the subtle flavor of garlic in the mashed potatoes as well!

I strongly suggest trying these with the horseradish cheddar on top. There is a little heat to the cheese which works so well with the creaminess of the potatoes!

Looking for more ways to incorporate Chobani® Non-fat Plain Greek Yogurt into your recipes? Check out some here!

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Creamy Mashed Potatoes #HolidayWithChobani

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Calories per serving: 270

Ingredients

Main Ingredients:
• 2 lbs potatoes
• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 cup Chobani® Non-fat Plain Greek Yogurt
• 1/3 cup milk (I used 1%)
Additional Ingredients:
• Salt and pepper, to taste
• Horseradish cheddar cheese, for garnish
• 1/4 cup chives, finely chopped, for garnish

Instructions

1. Peel the potatoes and cut into equal sized pieces (about 1 inch).
2. Add to a large pot and fill with water, covering the potatoes by 1-2 inches. Bring to a boil, cover, and reduce the heat. Cook for about 20 minutes, or until the pieces of potatoes are easily pierced with a fork.
3. While waiting for the potatoes to cook, add the butter to a small saute pan over medium heat. When the butter has melted, add the garlic and cook for 2-3 minutes. Set aside.
4. In a small bowl, whisk the Chobani® Yogurt and milk together. Set aside.
5. When finished cooking, drain the potatoes and add to a large bowl.
6. Mash the potatoes with a masher or a large fork (for super fluffy potatoes, I suggest using a ricer).
7. Add the yogurt milk mixture and the garlic mixture to the mashed potatoes.
8. Season with salt and pepper and mix to combine.
9. I topped mine with grated horseradish cheddar cheese, but you could eat them as is, or maybe add on some sharp cheddar cheese. Top with chives for color.

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