Jump to RecipeIrish Butter & Greek Yogurt is a match made in heaven! Creamy and decadently rich golden Irish Butter is balanced by tangy, Greek Yogurt. All swirled together harmoniously upon Yukon Gold mashed potatoes, which are the perfect stage for these two stars to dance on.
These mashed potatoes are the real deal!
Irish Butter gives a substantial flavor upgrade to any recipe, it’s like the king of butter in my opinion! Irish Butter is a European-style butter. It differs from American butter in that it contains a higher butterfat percentage. This results in a much richer, dimensional, creamier butter. I used Kerry Gold Irish Butter, which I absolutely adore and try to keep on hand at all times!
And while some may balk at the idea of a higher fat percentage, I say: BRING.IT.ON! It’s mashed potatoes, guys! It’s supposed to be decadent and sinful!
Now cooking is all about balance! If we are going to use a rich, fatty butter we need to counteract that with some acid. Which is why I chose to use Greek Yogurt, which has a citrusy, sour tang to it. Exactly what you need to tone down the fullness of the Irish butter.
Ingredients For Irish Butter & Greek Yogurt Mashed Potatoes
Yukon Gold Potatoes
Greek Yogurt
Irish Butter
Chives
Kosher salt & Black Pepper
How to Make Irish Butter & Greek Yogurt Mashed Potatoes
Peel and quarter Yukon Gold potatoes
Place in medium sized and cover with just enough water to submerge potatoes by about 2 inches. Bring stock pot to boil over medium-high heat and cook potatoes for about 25 minutes, until flesh is able to be easily pierced with knife.
Drain water from potatoes.
Melt butter with chives and salt and pepper over low heat. Return boiled potatoes to pot.
Gently mash with potato masher, add Greek Yogurt and stir to combine.
Serve immediately and garnish with additional chives, a little pad of butter and more salt and pepper to taste.
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Irish Butter & Greek Yogurt Mashed Potatoes
Ingredients
- 2 lbs Yukon Gold Potatoes about 5-6, large
- 2/3 cup Greek Yogurt
- 5 tbsp Irish Butter plus more for garnish
- ¼ cup chopped chives plus more for garnish
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Peel and quarter Yukon Gold potatoes
- Place in medium sized and cover with just enough water to submerge potatoes by about 2 inches. Bring stock pot to boil over medium-high heat and cook potatoes for about 25 minutes, until flesh is able to be easily pierced with knife.
- Drain water from potatoes.
- Melt butter with chives and salt and pepper over low heat. Return boiled potatoes to pot.
- Add Greek yogurt and mash with potato masher. Serve immediately and garnish with additional chives, a little pad of butter and more salt and pepper to taste.
Notes
Nutrition
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