Baked Mashed Redskin Potatoes with Greek Yogurt and Rosemary

A great side to any entrée you are already baking. Just dice up some redskin potatoes and pop them in the oven – might as well take advantage of the oven being on. With the addition of the Greek yogurt you will think these are a guilty pleasure, but because you are using yogurt vs. sour cream, they really are on the healthier side. These mashed potatoes are a rough mash, meaning just a quick mash to combine the flavors. If a creamier version is desired add about ½ cup of 2% milk or skim milk along with the Greek yogurt.


8 medium sized red potatoes, scrubbed and diced
Non-stick cooking spray
2 tablespoons of olive oil
1 small shallot finely diced
2 sprigs of Rosemary – stems removed
Sprinkle of kosher salt and freshly cracked pepper
1 – 7 oz. container of Greek yogurt
For creamier version
½ cup of 2% milk or skim milk


Scrub and dice potatoes. Spray a medium sized baking dish with non-stick cooking spray. Add diced potatoes, olive oil, shallots, rosemary, salt and pepper. Stir until all potatoes are coated with oil. Cover and bake for 45 minutes in a preheated oven at 375 degrees. Once they are fork tender, they are done. Remove and add Greek yogurt and milk, if using, and mash. Serve along side your baked entrée.

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