If you love creamy, flavorful mashed potatoes but want a quicker, lighter twist, you’re in the right place! This Instant Pot Mashed Potatoes with Greek Yogurt, Chives, and Parmesan Recipe is absolutely fan-freaking-tastic — it’s velvety smooth, tangy from the Greek yogurt, and brightened up with fresh herbs and Parmesan. Perfect for busy weeknights or holiday dinners when you want something comforting without all the fuss.
Why You’ll Love This Recipe
- Speedy and Hands-Off: The Instant Pot cooks your potatoes perfectly in just 8 minutes, freeing you up to prep the rest of your meal.
- Creamy but Light: Using Greek yogurt instead of heavy cream gives these mashed potatoes richness without weighing you down.
- Fresh Herb Flavor: Chives and thyme add a punch of fresh earthiness that pairs beautifully with the savory Parmesan.
- Family Favorite: My family goes crazy for this version — it’s almost always the first dish to disappear at gatherings!
Ingredients You’ll Need
The magic of this Instant Pot Mashed Potatoes with Greek Yogurt, Chives, and Parmesan Recipe lies in the simplicity and quality of the ingredients. It’s all about those Yukon Gold potatoes that mash up so creamy, plus the tangy yogurt and Parmesan for a lovely punch.
- Kosher salt: Essential for seasoning throughout the cooking process, it really enhances the potato flavor.
- Yukon Gold potatoes: I love these because they’re naturally buttery and mash up silky-smooth every time.
- Greek yogurt: Bring it to room temperature for easier mixing and that subtle tang that cuts through the richness.
- Unsalted butter: Adds richness—make sure it’s softened to room temperature to blend evenly.
- Ground black pepper: Freshly cracked if possible, for a sharp, warming kick.
- Fresh chives: Chop them finely to sprinkle fresh, bright flavor throughout.
- Fresh thyme: A small touch adds depth; if you don’t have fresh, dried will work in a pinch.
- Parmesan cheese: Freshly grated is best—adds a salty, nutty finish that ties everything together.
Variations
What’s great about this recipe is how easily you can tweak it to suit your taste or dietary preferences. Over time, I like to mix things up a bit to keep this classic side feeling fresh and exciting.
- Make it vegan: I’ve swapped butter for olive oil and used a dairy-free yogurt alternative; it still tastes amazing and creamy.
- Add roasted garlic: Stir in some soft roasted garlic for an extra layer of cozy flavor that my family adores.
- Spice it up: A pinch of smoked paprika or cayenne adds a gentle warmth that wakes up these mashed potatoes.
- Mix in other herbs: Fresh rosemary or parsley work beautifully too, depending on what you have on hand.
How to Make Instant Pot Mashed Potatoes with Greek Yogurt, Chives, and Parmesan Recipe
Step 1: Prepare and Salt Your Cooking Water
Start by running your tap water until it’s very warm, about a cup and three-quarters. Pour this into the bottom of your Instant Pot and stir in 2 teaspoons of kosher salt until it dissolves completely. This step might seem small, but salting your cooking water seasons the potatoes from the inside out, which makes a huge difference in flavor.
Step 2: Pressure Cook the Potatoes Perfectly
Place the steamer basket inside your Instant Pot and add the peeled, 1-inch chopped Yukon Gold potatoes. Secure the lid and set the Instant Pot to cook on high pressure for 8 minutes. When it beeps, do a quick release to avoid overcooking. This method ensures your potatoes are soft, tender, and ready to mash without a long boil or extra water to drain.
Step 3: Drain and Return Potatoes to Pot
Carefully remove the steamer basket and drain any remaining liquid from the pot. Immediately place the steamer basket back inside with the potatoes, or you can just return the potatoes straight to the pot if you didn’t use a basket. This step is key to keeping them warm and ready for mixing.
Step 4: Stir in Greek Yogurt, Butter, Herbs, and Parmesan
Add your room-temperature Greek yogurt, softened butter, fresh chives, thyme, ground pepper, and the remaining ½ teaspoon kosher salt right into the pot with your potatoes. Using an electric hand mixer on medium speed, gently beat everything together until smooth and creamy — but be careful not to overmix or the potatoes can get gluey. If you don’t have a mixer, a good old-fashioned potato masher or the back of a wooden spoon works just fine.
Step 5: Taste, Adjust, and Serve
Give your mashed potatoes a taste and add extra salt, pepper, or Parmesan if you like. It’s your moment to personalize! Once you’re happy, transfer them to a serving bowl and sprinkle with a little more Parmesan for that final, irresistible touch. Serve warm and enjoy the compliments.
Pro Tips for Making Instant Pot Mashed Potatoes with Greek Yogurt, Chives, and Parmesan Recipe
- Warm your yogurt and butter: Bringing these to room temperature helps them incorporate into the hot potatoes smoothly without lumps.
- Don’t overmix: Over-beating starchy potatoes can make them gummy; mix until just combined for the perfect fluffy texture.
- Use a steamer basket: It keeps the potatoes out of water, preventing them from becoming soggy during pressure cooking.
- Quick release properly: Always do a quick release to stop cooking at the right moment and keep potatoes from turning mushy.
How to Serve Instant Pot Mashed Potatoes with Greek Yogurt, Chives, and Parmesan Recipe
Garnishes
I love topping these mashed potatoes with a little extra grated Parmesan and a sprinkle of fresh chives when serving. Sometimes a small pat of butter on top adds that golden, melty finish that’s hard to resist. If I’m feeling fancy, a drizzle of good quality olive oil or a sprinkle of crispy fried onions adds a nice texture contrast.
Side Dishes
This side is a dream alongside roasted chicken, grilled steak, or baked salmon. I especially enjoy it with caramelized carrots or green beans sautéed in garlic and lemon. For a comforting family dinner, pair it with meatloaf or a veggie-packed stew — the creamy potatoes balance rich, hearty mains perfectly.
Creative Ways to Present
For holiday dinners or special occasions, I like to pipe the mashed potatoes using a large star tip onto a baking sheet, sprinkle with Parmesan, and broil until golden and crisp on top. It looks fancy but is so easy to do! Another fun idea is layering them in a trifle dish with caramelized onions and melted cheese for a beautiful, unexpected presentation.
Make Ahead and Storage
Storing Leftovers
I store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. Before reheating, I give them a quick stir to recombine any separated moisture. This recipe holds up well, so no worries about it turning dry or crumbly if stored properly.
Freezing
Freezing mashed potatoes has always been hit or miss for me, but with this recipe, adding the Greek yogurt helps keep them creamy after thawing. I portion leftovers into freezer containers or bags and freeze for up to 2 months. Just remember to thaw overnight in the fridge before reheating gently.
Reheating
I like to reheat these mashed potatoes gently on the stovetop over low heat, stirring often. You might need to add a splash of milk or a bit more butter to loosen them up. Microwave reheating works too—just cover and heat in short bursts, stirring between each until hot and creamy.
FAQs
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Can I use other types of potatoes in this Instant Pot Mashed Potatoes with Greek Yogurt, Chives, and Parmesan Recipe?
Absolutely! Yukon Gold potatoes are ideal because they’re naturally creamy and buttery, but you can use Russet potatoes too if you prefer a fluffier mashed potato. Just keep in mind that Russets absorb more liquid, so you might want to adjust the yogurt and butter slightly for creaminess.
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Is it okay to substitute sour cream for Greek yogurt?
You can, but Greek yogurt lends a tangier, healthier profile with more protein. Sour cream will still give richness, just a bit less tang. If you use sour cream, consider cutting back on butter slightly to avoid an overly heavy mash.
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How do I prevent Instant Pot mashed potatoes from becoming gummy?
The key is to avoid overmixing your potatoes. Use a hand mixer on medium speed just until everything is combined, or mash gently by hand. Overmixing releases too much starch, which leads to that gummy texture.
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Can I make this recipe ahead of time?
Yes! You can make it a few hours ahead and keep it warm in a covered dish, or make the mashed potatoes a day early and reheat gently as described above. Just stir in a bit more yogurt or butter after reheating if needed to revive creaminess.
Final Thoughts
This Instant Pot Mashed Potatoes with Greek Yogurt, Chives, and Parmesan Recipe is truly a game-changer for anyone who loves classic comfort food but wants to streamline their cooking. I still remember the first time I made this — my whole family kept going back for seconds, and it’s become a reliable side for holidays and weeknights alike. You’ll enjoy how fast it comes together and how incredible those fresh herbs and Parmesan make the flavors pop. Trust me, once you try this, mashed potatoes will never be the same again.
Print
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
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Description
Creamy and flavorful Instant Pot Mashed Potatoes made with Yukon gold potatoes, Greek yogurt, fresh herbs, and Parmesan cheese. This easy pressure cooker recipe yields perfectly tender potatoes in just minutes, ideal for a comforting side dish that’s ready fast.
Ingredients
Potatoes and Seasoning
- 2 ½ teaspoons kosher salt, divided
- 2 ½ pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
Dairy and Flavorings
- 1 cup Greek yogurt, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- ½ teaspoon ground black pepper
- 3 tablespoons fresh chives, finely chopped
- ½ tablespoon fresh thyme, chopped
- ¼ cup Parmesan cheese, freshly grated (plus additional to taste)
Instructions
- Prepare Instant Pot and Potatoes: Run tap water until very warm, then pour 3/4 cup warm water into the bottom of the Instant Pot. Stir in 2 teaspoons kosher salt to dissolve. Insert the steamer basket and place the peeled, cut potatoes inside.
- Pressure Cook the Potatoes: Seal the Instant Pot lid and cook on high pressure for 8 minutes. Once cooked, perform a quick pressure release by turning the pressure valve carefully.
- Drain and Return Potatoes: Remove steamer basket with potatoes and drain any excess liquid from the pot. Immediately return the potatoes to the empty Instant Pot insert.
- Add Flavorings and Mix: Add Greek yogurt, unsalted butter, black pepper, chopped chives, fresh thyme, and the remaining ½ teaspoon kosher salt to the potatoes. Use an electric hand mixer on medium speed to beat and combine until creamy but not overmixed. Alternatively, mash using a potato masher or the back of a wooden spoon.
- Adjust Seasoning and Serve: Taste to adjust seasoning if needed. Transfer mashed potatoes to a serving bowl, sprinkle with additional Parmesan cheese, and serve warm for a delicious side dish.
Notes
- Use Yukon gold potatoes for a naturally creamy texture.
- Be careful not to overmix the potatoes to avoid a gluey texture.
- Fresh herbs like chives and thyme enhance the flavor but can be omitted if unavailable.
- Greek yogurt adds tanginess and creaminess while keeping the dish lighter than traditional cream or sour cream.
- Instant Pot cooking significantly reduces the time compared to stovetop boiling.
- Adjust the Parmesan cheese amount to taste or omit for a dairy-free version.
Nutrition
- Serving Size: 1/8 recipe (about 1 cup)
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
