Mashed Idaho® Potatoes with Chobani® Greek Yogurt


  • ¾ cup Chobani® Whole Milk Plain Greek Yogurt
  • 3 pounds Idaho® Russet potatoes, peeled and diced
  • ½ cup unsalted butter
  • ½ cup whole milk
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon fresh ground black pepper
  • ¼ cup finely chopped chives


  1. Cook potatoes in a pot of salted, boiling water until tender, about 15-20 minutes.
  2. Drain and return the potatoes to the pot and mash with a potato masher.
  3. In a small saucepan, bring butter and milk to a simmer and cook on low until butter is melted.
  4. Add mixture to potatoes and stir to combine. If necessary, mash potatoes further for smooth consistency.
    Optional: For a smoother consistency, place boiled potatoes in a stand mixer or use a hand mixer to whip until smooth.
  5. Add yogurt, salt, and pepper, and stir until fully incorporated.
  6. Transfer the potatoes to a serving bowl, and garnish with chives.
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Yield: 10

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