Greek Yogurt Mashed Potatoes with Garlic - Recipe Diaries (2024)

FAQs

Can I use yogurt instead of milk in mashed potatoes? ›

Servings. When preparing a dish, it's good to remember that yogurt, especially Greek Yogurt, can be used as a substitute for cream, butter, or milk. While adding cream or milk can help to make a dish extra rich and tasty, it can also make the meal rather heavy and calorie-rich.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

If you prefer to make your mashed potatoes without milk altogether, feel free to use chicken broth instead. They will still have a creamy texture from the vegan butter, with added flavor from the broth. Remember, if you are vegan, substitute vegetable broth instead.

When it comes to replacing a liquid, like milk, you'll need to be more creative. If the recipe calls for one cup of milk, use 1/4 cup of yogurt paired with 3/4 cup of milk (if you're just short on milk) or water. Substituting yogurt for a liquid oil works best in small quantities, like a few tablespoons.

Gordon Ramsay's mashed potatoes are known for their richness and flavor. He typically adds butter, heavy cream, and sometimes crème fraîche to his mashed potatoes for a creamy and indulgent texture. Additionally, he often incorporates roasted garlic or chives for extra flavor.

Ultra-Creamy Mashed Potatoes

The ricer is the most efficient tool because one single pass is all it takes to get the job done. Epicurious food editor Jesse Szewczyk is a staunch advocate for the kitchen tool: “A ricer is something that can't be replicated or replaced.

Cook the potatoes in salted boiling water for about 15 minutes until they're tender, then drain. Pass through a ricer and return to the pot. Add more butter, heavy cream, the garlic béchamel sauce, fresh parsley, and salt and pepper to taste. Stir everything together and continue cooking for about 2 minutes.

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!

How do restaurants make mashed potatoes to order? ›

Restaurants prepare the potatoes ahead by boiling and mashing just the potato, then just before serving, it is mixed into boiling cream (or milk or even broth or a combination thereof) to reheat it and make it nice and creamy.

Removing the potato starch both before and after cooking ensures fluffy, not gluey, mashed potatoes. Milk and butter give the potatoes richness.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

You can replace the milk called for in mashed potatoes, including instant mashed potatoes, with more water or something tastier like stock. I decided to opt for the most flavor and use chicken stock or vegetable stock. Homemade stock is ideal. Bullion cubes, bullion powder, or store-bought stock will work too.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Sometimes I add a little milk, sometimes I don't. It makes it a bit smoother and creamier, but really, you don't have to. Some people even add cheese, which also tastes good. You can have a lot of different ways to make mashed potatoes.

Of all the nondairy milks you could use for yogurt, cashew milk works best, turning pleasantly sour with an underlying sweetness.