There’s a reason mashed potatoes are the ultimate comfort food, they’re creamy, hearty, and endlessly versatile. But this recipe puts a fresh twist on the classic, adding unexpected depth and brightness while keeping all the comforting richness you love.
Instead of relying solely on butter or cream, this version uses Greek yoghurt to bring a velvety texture and a light tang that cuts through the richness beautifully. A touch of Dijon mustard adds subtle warmth and complexity, elevating the flavor without overpowering the dish. The result? A mash that’s smooth, savory, and just a little bit addictive.
Perfect alongside roasted meats, grilled vegetables, or even as the star of a cozy weeknight dinner, these mashed potatoes are both nourishing and indulgent. Whether you’re cooking for guests or just treating yourself, this elevated mash hits all the right notes, creamy, flavorful, and wonderfully comforting.
Ingredients (Serves 4–6)
1.5 kg (about 3.3 lbs) Yukon Gold or Sebago potatoes, peeled and chopped into chunks
1/2 cup Greek yoghurt (full-fat for creaminess)
1/4 cup unsalted butter
2–3 tbsp milk or cream (adjust for texture)
1 heaped tsp Dijon mustard
Salt & freshly ground black pepper, to taste
Optional: chopped spring onions, chives or parsley for garnish
Method
Boil the potatoes Place the peeled and chopped potatoes into a large pot of salted water. Bring to a boil and cook until fork-tender (about 15–20 minutes). Drain well.
Steam off excess moisture Return the potatoes to the hot pot and let them sit for a minute or two with the lid off. This helps evaporate any extra water for a fluffier mash.
Mash the potatoes Using a potato masher or ricer, mash until smooth (or leave a bit of texture if you prefer rustic mash).
Add the good stuff Stir in the butter while the potatoes are still warm. Once melted, add the Greek yoghurt, Dijon mustard, and a splash of milk or cream. Mix until silky and well combined. Add more milk to loosen if needed.
Season to perfection Add salt and pepper to taste. The Dijon adds a subtle zing without overpowering, and the yoghurt brings lightness and tang.
Serve it hot Spoon into a serving bowl and swirl with a small knob of butter and garnish if you’re feeling fancy.
ele Tips
Swap Greek yoghurt for sour cream if you want more tang.
Roasted garlic or caramelised onion stirred in? Chef’s kiss.
Leftovers? Use them for potato cakes the next day, simply roll into patties and crumb with egg and breadcrumbs and gently fry until golden, the perfect comfort food!
There’s a reason mashed potatoes are the ultimate comfort food, they’re creamy, hearty, and endlessly versatile. But this recipe puts a fresh twist on the classic, adding unexpected depth and brightness while keeping all the comforting richness you love.
Instead of relying solely on butter or cream, this version uses Greek yoghurt to bring a velvety texture and a light tang that cuts through the richness beautifully. A touch of Dijon mustard adds subtle warmth and complexity, elevating the flavor without overpowering the dish. The result? A mash that’s smooth, savory, and just a little bit addictive.
Perfect alongside roasted meats, grilled vegetables, or even as the star of a cozy weeknight dinner, these mashed potatoes are both nourishing and indulgent. Whether you’re cooking for guests or just treating yourself, this elevated mash hits all the right notes, creamy, flavorful, and wonderfully comforting.
Ingredients (Serves 4–6)
Method
ele Tips
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