If you’re looking for a mashed potato recipe that’s creamy, tangy, and packed with fresh flavors, you’re in for a treat. I absolutely love this Instant Pot Mashed Potatoes with Greek Yogurt, Chives, and Parmesan Recipe because it combines the convenience of the Instant Pot with wholesome ingredients that bring mashed potatoes to a whole new level. Trust me, once you try it, you’ll want to make these for every family dinner or holiday feast.
Why You’ll Love This Recipe
- Quick & Hands-Off: Thanks to the Instant Pot, you can have perfectly tender potatoes in about 10 minutes without babysitting the stove.
- Luscious Creaminess Without Heavy Cream: Greek yogurt adds tang and richness while keeping things lighter and healthier.
- Fresh Herb Flavor: Chives and thyme bring a bright, garden-fresh note that makes these mashed potatoes feel special.
- Cheesy Finish: Parmesan adds a savory depth that’s the perfect finishing touch.
Ingredients You’ll Need
I love that this recipe uses simple, easy-to-find ingredients that work together beautifully. The key is using Yukon Gold potatoes—they’re creamy and buttery by nature, perfect for mashing, plus the fresh herbs and Parmesan really elevate the flavor.
- Kosher Salt: Divided salt helps season both the cooking water and final potatoes perfectly, giving layers of flavor.
- Yukon Gold Potatoes: These are my go-to for mashed potatoes because of their creamy texture and natural buttery taste.
- Greek Yogurt: It’s great for adding creaminess with a slight tang, plus it’s a healthier alternative to sour cream or heavy cream.
- Unsalted Butter: Makes the potatoes silky and rich—make sure it’s at room temperature for easy mixing.
- Ground Black Pepper: Freshly ground is best for a little kick and flavor balance.
- Fresh Chives: These bright, oniony herbs add a pop of color and fresh taste.
- Fresh Thyme: Offers an earthy aroma that pairs wonderfully with the creamy potatoes.
- Parmesan Cheese: Freshly grated Parmesan melts into the potatoes while adding a savory, cheesy finish.
Variations
I love tweaking this Instant Pot Mashed Potatoes with Greek Yogurt, Chives, and Parmesan Recipe depending on the season or what’s in my fridge. Feel free to make it your own!
- Garlic-Infused: I sometimes add roasted garlic or garlic powder to the mix for an extra depth of flavor, and my family can’t get enough of those cozy vibes.
- Dairy-Free Version: Swap Greek yogurt with a dairy-free coconut yogurt and use olive oil instead of butter for a creamy texture without dairy.
- Herb Swap: Fresh rosemary or parsley work well if you don’t have thyme or chives on hand.
- Spicy Kick: A pinch of smoked paprika or cayenne can bring a subtle warmth that’s surprisingly addictive!
How to Make Instant Pot Mashed Potatoes with Greek Yogurt, Chives, and Parmesan Recipe
Step 1: Prep Your Potatoes and Instant Pot
Start by peeling your Yukon Gold potatoes and cutting them into 1-inch chunks—that size cooks evenly in the Instant Pot. Turn your tap on until you get warm water, then pour about ¾ cup into the Instant Pot. Stir in 2 teaspoons of kosher salt so the cooking water is seasoned. This little trick seasons the potatoes from the inside out and makes a big difference. Place a steamer basket inside and add your potatoes to it so they cook above the water.
Step 2: Pressure Cook to Perfection
Seal the lid and set the Instant Pot to High Pressure for 8 minutes. When the timer beeps, do a quick release to let out the steam safely. This method cooks the potatoes just right—soft enough to mash but not watery. Drain the potatoes carefully and remove the basket, then wipe out any extra water from the pot.
Step 3: Mash and Mix in the Good Stuff
Drop the cooked potatoes back into the Instant Pot. Now add the Greek yogurt, room-temperature butter, black pepper, remaining ½ teaspoon kosher salt, chopped chives, and thyme. Using an electric hand mixer on medium speed works wonders here—you get creamy, fluffy mashed potatoes super quickly. But, be careful not to overmix or the potatoes might get gluey. If you prefer, a potato masher or wooden spoon also does the trick, it just takes a little more elbow grease.
Step 4: Finish With Parmesan and Serve
Give your potatoes a taste and adjust the seasoning if needed—sometimes a little extra salt or pepper is perfect. When you’re happy, transfer them to your serving bowl and sprinkle on freshly grated Parmesan cheese generously. The cheese melts into the warm potatoes just beautifully. Serve immediately for the best texture and flavor.
Pro Tips for Making Instant Pot Mashed Potatoes with Greek Yogurt, Chives, and Parmesan Recipe
- Use Room Temperature Ingredients: I learned that letting the Greek yogurt and butter come to room temp makes mixing smoother and the potatoes creamier without lumps.
- Don’t Overcook the Potatoes: Eight minutes is perfect with the Instant Pot; cooking longer makes them waterlogged and less fluffy.
- Pulse Instead of Puree: Using an electric hand mixer on a low setting keeps the potatoes airy without turning into gluey paste.
- Season at Multiple Steps: Adding salt both to the cooking water and final mash layers the seasoning for better flavor throughout.
How to Serve Instant Pot Mashed Potatoes with Greek Yogurt, Chives, and Parmesan Recipe
Garnishes
I usually sprinkle extra chopped fresh chives and a bit more grated Parmesan on top for a fresh, pretty finish. Sometimes I add a small drizzle of browned butter or a few crispy shallots if I’m feeling fancy—the textures and flavors pair so well with the creamy base.
Side Dishes
This Instant Pot Mashed Potatoes with Greek Yogurt, Chives, and Parmesan Recipe is a great side for grilled chicken, roast beef, or even a simple herb-roasted vegetable medley. I’ve also paired it with crispy pork chops, and my family definitely goes crazy for that combo!
Creative Ways to Present
For holidays or dinner parties, I like to pipe the mashed potatoes into pretty mounds or rosettes using a large star tip on a piping bag. Topping each swirl with a little Parmesan crisp or microgreens makes for such an elegant presentation that gets compliments every time.
Make Ahead and Storage
Storing Leftovers
I store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. Make sure to cool them before sealing; warming gently before refrigerating helps keep the texture nice when reheated.
Freezing
I’ve found that you can freeze these mashed potatoes successfully by portioning them into freezer-safe containers or bags. Just thaw overnight in the fridge before reheating, and they still taste great with a quick stir and maybe a splash of milk or butter to refresh the texture.
Reheating
When reheating, I love using the stove on low heat, stirring often and adding a little milk or broth if needed to bring back creaminess. The microwave works fine too—just cover and heat in short bursts, stirring in between to avoid drying out.
FAQs
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Can I use a different type of potato for this recipe?
Yukon Gold potatoes are ideal because they’re naturally creamy and buttery, but Russets or red potatoes can also work. Just keep in mind Russets might be fluffier and less creamy, and red potatoes hold their shape more, so the texture will differ slightly.
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Why use Greek yogurt instead of sour cream or cream?
Greek yogurt offers a tangy flavor and creamy texture similar to sour cream but with more protein and less fat. It also keeps the dish lighter while maintaining richness. Plus, it adds a lovely, subtle tang that balances the butter and cheese.
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How can I avoid gummy mashed potatoes?
Don’t overmix your potatoes, especially if using a hand mixer or food processor. Mix just enough to combine ingredients until smooth but still fluffy. Also, cooking potatoes for the recommended 8 minutes and draining them well helps prevent excess wateriness and gumminess.
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Can I prepare this recipe ahead of time?
Yes! You can make the mashed potatoes ahead, refrigerate, and gently reheat with a little milk or butter to refresh creaminess. They’re even freeze-friendly, so prepping in bulk for busy weeks or gatherings is totally doable.
Final Thoughts
This Instant Pot Mashed Potatoes with Greek Yogurt, Chives, and Parmesan Recipe has quickly become my go-to for any occasion that calls for comfort food with a bit of flair. It’s fast, easy, and delivers that creamy, tangy, cheesy goodness that makes mashed potatoes everybody’s favorite side dish. I can’t wait for you to try it and see how it elevates your meals—you’re going to love having this recipe in your repertoire!
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Instant Pot Mashed Potatoes with Greek Yogurt, Chives, and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Description
This Instant Pot Mashed Potatoes recipe delivers creamy, flavorful mashed potatoes in a fraction of the traditional cooking time. Made with Yukon gold potatoes, Greek yogurt, butter, fresh herbs, and Parmesan cheese, it’s a comforting and elegant side dish perfect for weeknight dinners or holiday meals. The pressure cooker ensures the potatoes are perfectly tender, while the hand mixer creates a smooth, fluffy texture.
Ingredients
Potatoes and Salt
- 2 1/2 teaspoons kosher salt, divided
- 2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
Mix-Ins and Seasoning
- 1 cup Greek yogurt, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon ground black pepper
- 3 tablespoons fresh chives, finely chopped
- 1/2 tablespoon fresh thyme, chopped
- 1/4 cup Parmesan cheese, freshly grated (plus additional to taste)
Instructions
- Prepare the Instant Pot: Let warm tap water run until very warm and add ¾ cup to the bottom of the Instant Pot. Stir in 2 teaspoons of kosher salt until fully dissolved to season the cooking liquid.
- Pressure Cook Potatoes: Insert the steamer basket into the Instant Pot and place the cut potatoes inside the basket. Close the lid and set to cook on high pressure for 8 minutes. When the cooking time is complete, perform a quick release on the pressure valve to release the steam safely.
- Drain and Return Potatoes: Remove the steamer basket carefully, draining any excess liquid from the Instant Pot. Immediately place the cooked potatoes back into the Instant Pot to begin mixing.
- Add Flavorings: Add the Greek yogurt, unsalted butter, ground black pepper, chopped chives, fresh thyme, and the remaining ½ teaspoon kosher salt to the hot potatoes.
- Mash and Mix: Using an electric hand mixer on medium speed, beat the potatoes until the ingredients are well combined and mashed to your desired consistency. Avoid overmixing to prevent gummy texture. Alternatively, use a potato masher or the back of a wooden spoon.
- Adjust and Serve: Taste and adjust seasoning if needed. Transfer mashed potatoes to a serving bowl, sprinkle with freshly grated Parmesan cheese, and serve warm.
Notes
- Use Yukon gold potatoes for their creamy texture and buttery flavor.
- Allow butter and Greek yogurt to come to room temperature to blend more smoothly.
- Quick release pressure carefully to avoid steam burns.
- For a dairy-free option, substitute Greek yogurt and butter with non-dairy alternatives.
- You can prepare potatoes up to the mashing step, then reheat gently before serving.
- Fresh herbs add bright flavor; feel free to adjust quantities or substitute with parsley or rosemary.
Nutrition
- Serving Size: 1/8 of recipe (about 1 cup)
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
