Two-Ingredient Mashed Potatoes Recipe (2024)

I have long made mashed potatoes by cooking the potatoes in a minimal amount of water --after cutting them in reasonably small chunks. The overall cooking time is much shorter, and then the small amount of water remaining can be drained, the potatoes mashed, and then the water added back in with yogurt (or sometimes even just milk). Faster, fewer water-soluble nutrients dumped down the drain, and very easily done. Glad to see you are posting this approach!

Add granulated garlic to taste to the boiling water/potatoes for a more satisfying depth of flavor.

I've been doing something similar since the 1960s, when I took a Cooperative Extension class for beginning cooks. Before I drain the potato water, I measure out the amount I'll need and stir powdered dry milk into it, then mash the potatoes with that. That way you not only get nutrients from the milk but some of the nutrients that have cooked out of the potatoes and otherwise been thrown away. But I do add butter.....

Hey, this has 3 ingredients

I stay away from mashed potatoes because of milk and butter, both of which my stomach and taste buds do not tolerate well. So this was promising. I cut the amount of sour cream in half and followed the recipe. Best mashed potatoes!

My mother and aunt made similar potatoes but with a little butter instead of sour cream/yoghurt. I still do it like that and they're great! Perhaps they should be called "nudist beach potatoes". -- water and grease on nakedness....

Did you use table salt instead of Kosher salt? That's the only thing I can think of, because table salt is usually saltier than Kosher. I find that most recipes that call for Kosher do well with the saltiness level of Crystal Diamond Kosher, which is popular with cooks and has about half the saltiness of Moreton's table salt. But the saltiness can vary even between different brands of Kosher. Compare the sodium contents and that will give you a good idea of how salty they are. Hope that helps.

I used half the salt called for and whole regular yogurt instead of Greek yogurt. These are the best mashed potatoes I've ever cooked or eaten!

I highly recommend using the Greek yogurt! The difference between that and sour cream is subtle but significant.

There is great Kite Almond yogurt that I use to make it dairy free.

These were fine. Not super creamy but very easy. Not sure I'd reach for this recipe again as I see mashed potatoes as a treat and typically want them to be a little more decadent.

I make potato and sweet potato mash using the microwave oven. It's as simple as cubing, adding water to cover with some salt (prevents sticking and adds flavor).Use the potato setting if the oven has one. Then maybe add an additional minute at the end. Drain MOST of the water. Let rest for 5 minutes to finish the cooking. Keep in mind that this is all done in the same bowl or large glass measuring cup. Then add the sour cream and/or butter. You can rice, or mash by fork -- chunky is good!

Remarkable. I was skeptical but this turned out exactly as promised. A potato ricer is your new best friend. We served it with Martha Rose Schuman's mushroom gravy, and some leftover roast chicken and never looked back. https://cooking.nytimes.com/recipes/1015828-mushroom-ragout

Made this and loved the texture, however 2 Tbsp salt was WAY TOO MUCH. It was almost edible for me (however completely inedible to my other guests at Christmas dinner)Next time I’ll try 2 tsp — I wonder if it was a typo?

I have tried many recipes for mashed potatoes over the years and this one is a winner. The only thing I added to the recipe was 2 T butter.

Just made these for Thanksgiving and they’re fantastic. I usually make a casserole with butter, sour cream & cream cheese and garlic cooked & mashed with the potatoes. I love that this recipe is so much easier, faster and lighter without sacrificing taste. Next time I’ll cook & mash garlic with the potatoes. Thanks, Ali!

I thought the end result was a bit salty so I added more greek yogurt....not a big deal, super easy and good!

Is it sacrilegious if I use yukon gold instead of russet?

Amazing. Used sour cream and Yukon gold potatoes. Also added some dried herbs (thyme, etc) in addition to the salt and pepper.

Does anyone know if I can use a cashew based yogurt? We cannot eat dairy.

This is another ingredient - but worth it - a few roughly chopped cloves of garlic in the water, along with the potatoes.

I often save potato water and use it as a base for soups.

My grandmother taught me to always add a little of the cooking water back in- never milk. I now use butter with a bit of sour cream. I’ll try the Greek yogurt. Thanks to all for the ideas.

This is how we (I) do it, too! Yummy and leaves room for buttery goodness melting once served.

My mom would cut an onion into chunks and mash it along with the potatoes--plus some milk and butter. Always flavorful!