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Greek Yogurt Mashed Potatoes Recipe | Fail Proof Kitchen



The BEST mashed potato recipe that you need for this Thanksgiving! In this episode of Fail Proof Kitchen, Pro Chef Robbie Jester and 1st Phorm Athlete Jenna Fail make Greek Yogurt Mashed Potatoes. This is a MUST HAVE recipe for Thanksgiving!

Ingredients:
– 2 pounds potatoes (such as Russet or Idaho), peeled and cut into chunks
– 1/2 cup Greek yogurt
4 tablespoons unsalted butter
– Salt and black pepper, to taste
– Optional toppings chopped chives or parsley

Instructions:
1. Start by boiling the peeled and cut potatoes in a large pot of salted water. Cook until the potatoes are tender and easily with a fork, usually around 15- minutes. Drain the potatoes.
2. In the pot, return the drained potatoes over low heat for a minute or two to dry them out a bit.
3. Remove the pot from the heat, and add Greek yogurt, butter, salt, and black pepper to the potatoes.
4 Using a potato masher or a hand mixer, mash the potatoes until the ingredients are well combined, and the desired consistency is reached. Be careful not to overmix, as it can make potatoes gummy.
5. Taste and adjust the seasoning if needed.
6. Transfer the mashed potatoes to a serving and garnish with chopped chives or parsley, if desired.

31 Comments

  18. @luckyanniefish13

    How do you get the Idaho's not grainy? Red potatoes are the staple potato in my house due to there being no grainy texture.

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