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Greek Yogurt Mashed Potatoes

We’re taking traditional mashed potatoes and making them lighter and fitter with Upstate Farms® Greek Nonfat Plain Yogurt, chives and wilted kale, then topping them with toasted whole-grain bread crumbs and cheese.

Serves: 50


12 1/2 lbs. Upstate Farms® Greek Nonfat Plain Yogurt  

15 lbs. russet potatoes, peeled, diced  

1 lb. kale, trimmed, chopped  

1/4 cup chives, dried

1/4 cup kosher salt

1 tbsp. black pepper

2 cups breadcrumbs  

2 1/2 cups shredded cheddar cheese


1. In a large bowl, combine the pancake mix, water and half of the Upstate Farms® Nonfat Blueberry Yogurt.

2. Coat a large pan or flat top griddle with nonstick cooking spray and bring to medium heat.

3. Scoop out 2 oz. portions of pancake mix onto griddle and cook for 5 minutes or until bubbles have risen to the top and the bottom is golden brown. Flip and continue cooking for an additional 3 minutes.

4. Serve the pancakes with the remainder of the yogurt.