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EASY Tzatziki Mashed Potatoes

5.0 from 5 votes

I’m not sure when my love affair with tzatziki sauce began, but I think it is partially due to my sensitivity to garbanzo beans. So while everyone was raving about hummus, I was growing a love and appreciation for the other classic Mediterranean sauce.

Tzatziki is made of Greek yogurt, garlic, cucumbers and usually other herbs and some vinegar or lemon juice. It is tangy and flavorful without being overpowering and it adds the perfect creamy balance to your gyro.

The tzatziki love is shared amongst the whole family, especially my kids. They gobble it up as a dip with bread, pita or veggies. Since we always have it on hand, I use it to season the cheese sauce in their mac and cheese and I’ll toss it with rice and veggies for a quick lunch.

It was only a matter of time before I found a way to work it into mashed potatoes! I make these mashed potatoes at least once a week because they are simple, filling and ready in about 20 minutes. They are the perfect pair for a roast, steak or lamb or can hold their own topped with veggies and parmesan cheese.

Ingredients

  • 1.5 lbs potatoes, quartered – I use russet or golden potatoes because they soften rapidly. 4-6 potatoes is about right, depending on the size of the potatoes. Russet potatoes are the classic baked potato potatoes while golden potatoes slightly softer and make for a deliciously creamy mash.
  • 1/4 cup butter – I use unsalted butter because that’s what we keep on-hand, but a salted butter would work amazingly in this dish!
  • 1/2 cup milk
  • 2 cup broth – I generally use whatever I have on hand, so use your favorite!
  • 1/4 cup tzatziki sauce – as I mentioned before, this is a staple at my house! If you’re not used to looking for it in the grocery store it can be a little bit tricky to find. It is usually in the deli section, but sometimes it is kept by the salad dressings or the hummus/guacamole section.

How to Make Tzatziki Mashed Potatoes

Quarter the potatoes. I peel off any skin that looks particularly dirty after washing or any eyes that have started to grow. You can completely peel the potatoes if you don’t like the skin in your mashed potatoes! I choose to leave as much as possible because potato skins have extra fiber, minerals and antioxidants that the potato flesh lacks. Once they cook down the skins are not very noticeable.

Place the potatoes into a microwave safe bowl with 1 cup of the broth and cover with a damp paper towel. Microwave for 2 minutes. This step is optional, but I prefer it to help my potatoes cook more evenly.

While the potatoes are in the microwave, heat the butter on the stovetop. I use my flat bottom saute pan with walls that are a couple inches tall to contain the mixture. You don’t want to be losing potato when you start mashing and whipping!

Once the potatoes are out of the microwave, add them straight to the pan with the butter. Add the second cup of broth and cover. Bring the liquid to a boil.

Boil the potatoes covered on medium heat for 10-15 minutes. If you skipped the microwave, extend this time to 20-30 minutes.

Once the potatoes are soft, turn off the heat, uncover and add in the milk and tzatziki sauce. Use your spoon or potato masher to work the potatoes to the right consistency. I like some chunks in my mash, but you can whip them to get them as creamy as desired!

Season with salt and pepper to taste. Garnish with chives or fresh herbs!

Tips for the Perfect Tzatziki Mashed Potatoes

  • These potatoes lack seasoning (I find the tzatziki is enough!), but some salt and pepper to taste can really bring out the flavor. I like to garnish with freshly chopped green onions!
  • I find a potato masher or your slotted spoon are the best tools to break up your potatoes. I’ve tried these in a food processor and they come out too gluey.
  • I like to microwave the potatoes prior to boiling them not only because it saves a little bit of time, but it heats up the inner flesh and allows for a more even heating of the potatoes which makes mashing all the more simple.
  • Soaking the potatoes in salty water for 4-12 hours prior to cooking will result in fluffier, more savory potatoes. I usually skip this step, but it is worth a try if you’re looking to impress!
  • If you are unable to find premade Tzatziki at your local store, you can substitute with 1/4 c Greek yogurt, 1 tbsp fresh lemon juice and 4 cloves of minced garlic.
  • I highly recommend pairing these potatoes with a gravy or au jus – I this this is one of the best pairings!

EASY Tzatziki Mashed Potatoes

Recipe by Dr. Hailee
5.0 from 5 votes
Servings

12

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

I make these mashed potatoes at least once a week because they are simple, filling and ready in about 20 minutes. They are the perfect pair for a roast, steak or lamb or can hold their own topped with veggies and parmesan cheese.

Ingredients

  • 1.5 lbs 1.5 russet or gold potatoes, quartered

  • 1/4 cup 1/4 butter

  • 1/2 cup 1/2 milk

  • 2 cup 2 broth

  • 1/4 cup 1/4 tzatziki sauce

Directions

  • Quarter the potatoes.
  • Place the potatoes into a microwave safe bowl with 1 c of the broth and cover with a damp paper towel. Microwave for 2 minutes.
  • Preheat your saute pan with the butter
  • Once the potatoes are out of the microwave, add them to the pan with the butter. Add the second cup of broth and cover. Bring the liquid to a boil.
  • Boil the potatoes covered on medium heat for 10-15 minutes.
  • Once the potatoes are soft, remove from heat, uncover and add in milk and tzatziki sauce. Use your spoon or potato masher to work the potatoes to the right consistency.

Nutrition Facts

  • Serving Size: 150g
  • Total number of serves: 4
  • Calories: 180kcal
  • Carbohydrates: 30g
  • Protein: 4g
  • Fat: 6g
  • Saturated Fat: 2g
  • Polyunsaturated Fat: 0.5g
  • Monounsaturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 10mg
  • Sodium: 350mg
  • Potassium: 400mg
  • Fiber: 3g
  • Sugar: 3g
  • Vitamin A: 500IU
  • Vitamin C: 10mg
  • Calcium: 40mg
  • Iron: 1mg

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5.0 from 5 votes