These slow cooker 4-ingredient Greek yogurt mashed potatoes are my mom’s secret weapon for busy weeknights and holiday dinners alike. They’re thick, velvety, and just tangy enough to feel special, with that glossy sheen you get from rich, creamy Greek yogurt. Everything happens right in the slow cooker, so you can toss in the potatoes before work and come home to a side dish that basically makes itself. With only four ingredients and no fussy steps, this is the kind of dependable, cozy recipe my mother has leaned on for years to quietly steal the show next to any main dish.
Serve these tangy mashed potatoes straight from the slow cooker on warm, with an extra swirl of Greek yogurt on top if you like them extra creamy. They’re perfect under sliced roast chicken, meatloaf, or pot roast, and they soak up gravy like a dream. For something lighter, pair them with grilled salmon or roasted vegetables and a simple green salad. If you’re hosting, keep the crock on the warm setting so guests can scoop their own—this side dish holds beautifully and stays fluffy and comforting all evening.
Slow Cooker Greek Yogurt Mashed PotatoesServings: 6
Ingredients
3 pounds russet or Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
1 cup low-sodium chicken broth (or vegetable broth)
1 cup plain full-fat Greek yogurt
1 1/2 teaspoons kosher salt, plus more to taste
Directions
Add the potato chunks to the slow cooker and spread them into an even layer. Pour the chicken broth evenly over the potatoes and sprinkle with the kosher salt.
Cover and cook on High for 3 to 4 hours, or on Low for 6 to 7 hours, until the potatoes are very tender and easily pierced with a fork. Most of the broth should be absorbed, with just a little liquid left in the bottom.
Turn the slow cooker to Warm or Low. Using a potato masher, mash the potatoes directly in the slow cooker until mostly smooth, leaving a few small bits if you like some texture.
Add the Greek yogurt to the mashed potatoes and continue mashing and stirring until the mixture is thick, velvety, and glossy, with no visible streaks of yogurt. If the potatoes seem too thick, stir in 1 to 2 tablespoons of warm water or a splash more broth at a time until you reach your desired consistency.
Taste and adjust the seasoning with additional salt if needed. Smooth the top of the potatoes into thick swoops and swirls with the back of a spoon, dragging it through the center for that classic mashed potato texture.
Cover and keep the potatoes on Warm for up to 2 hours, stirring once or twice before serving to maintain that fluffy, perfectly creamy texture. Serve straight from the slow cooker.
Variations & Tips
For extra richness without adding more ingredients, swap half of the broth for whole milk and reduce the salt slightly. If you prefer a more pronounced tang, use an additional 1/4 cup of Greek yogurt and loosen the potatoes with a tablespoon or two of warm water as needed. To make this vegetarian, simply use vegetable broth instead of chicken broth. For ultra-smooth potatoes, you can use a hand mixer on low speed right in the slow cooker—just be careful not to overmix, which can make them gummy. These mashed potatoes reheat well: splash in a bit of broth or water, cover, and warm on Low, stirring occasionally until they’re back to that thick, velvety consistency. If you like planning ahead, peel and chop the potatoes the night before and store them in cold water in the fridge; in the morning, drain well and add them to the slow cooker with the broth and salt so they’re ready to go when you get home.
