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Creamy Oikos® Mashed Potatoes

Creamy Oikos® Mashed Potatoes

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Dannon(R) Oikos(R)

Greek nonfat yogurt steps in for sour cream and adds a creamy, tangy taste to this winter favorite side dish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet


  1. Peel potatoes and cut into 2-inch cubes. Place potatoes in a heavy saucepan (equipped with a tight fitting lid). Add about 2 inches of cold water and sprinkle with kosher salt and pepper.
  2. Cover the saucepan and place over high heat. When you see steam escaping from the lid (no peaking!) immediately reduce flame to low and cook the potatoes about 20-22 minutes or until fork tender.
  3. Drain any excess water from the potatoes and place back on heat to dry (30 seconds). Using a potato masher or ricer; mash potatoes until smooth. Add chicken broth and yogurt and continue to mash. Season potatoes, add chives and serve with roasted meats or chicken. Potatoes can be kept warm in a very low oven (275 degrees F.) or dotted with butter and reheated in a 350 degrees F oven for 20-25 minutes.
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I have been doing my potatoes like this for some time now and I love it I add a couple of cloves of garlic which makes it even more tasty. I can't tell it is not done with sour cream and better still neither can my husband.


very spicy with horseradish

Sarah Jo

If you let your greek yogurt drain in layered coffee filters (think flat bottom drip filters), it makes for a thicker greek yogurt and less liquid in your mashed potatoes. The amount of chicken broth and yogurt is really up to you, depending on how thin you want your end result. I like adding homemade roasted garlic to mine.