Free tools Windows power users keep installed
One-click scans. No signup required.
For richer, classically creamy mashed potatoes, start with sour cream. Plain Greek yogurt is a useful tangy substitute if you want a generally higher-protein, lower-calorie option, but it will not necessarily taste or feel identical. There is no controlled head-to-head test establishing one as the universal winner, so the better choice depends on the mash you want.
How the two choices compare
| What you want | Better starting choice | Why |
|---|---|---|
| Richer, creamier mouthfeel | Sour cream | A Cleveland Clinic mashed-potato recipe uses reduced-fat sour cream, and a Food Network Kitchen recipe developer described sour cream as adding both tang and creaminess. |
| Tang with a general nutrition rationale for substituting | Plain Greek yogurt | Upstate Medical University registered dietitian Heather Dorsey describes Greek yogurt as richer in protein and lower in calories than sour cream as a general swap. Check the labels and serving sizes for the specific products you use. |
| A flexible lighter-style recipe | Either | MedlinePlus lists low-fat plain yogurt or sour cream as options, alongside broth or milk and optional butter or margarine. |
These are starting points, not guaranteed results for every recipe. The available guidance includes recipes and general substitution advice, not a direct comparison made with identical potatoes and quantities.
As an Amazon Associate I earn from qualifying purchases.
Can Greek yogurt replace sour cream in mashed potatoes?
Yes. Use plain, unsweetened Greek yogurt for a savory mash. It brings tang, but should not be expected to preserve sour cream’s exact taste or texture. Dorsey’s general advice is that Greek yogurt can stand in for sour cream and is richer in protein and lower in calories; those descriptions do not guarantee the same difference between every brand or serving size.
How to add either ingredient
Drain and mash the potatoes first, then stir in sour cream or yogurt with broth or milk and seasonings. MedlinePlus’s example uses 1½ pounds of potatoes with ½ cup broth or milk and 2 tablespoons of low-fat plain yogurt or sour cream. That is one recipe’s formula, not a universal conversion ratio.
#1 Best Overall
- Drain the cooked potatoes and mash them.
- Stir in your chosen sour cream or plain Greek yogurt with some of the liquid and seasonings.
- If the potatoes are thicker than you want, add small amounts of warm milk or broth until they reach the consistency you prefer.
The Cleveland Clinic recipe demonstrates sour cream in a creamy mash; Food Network Kitchen also has a Greek-yogurt potato recipe, Smashed Potatoes with Greek Yogurt and Scallions. Neither recipe establishes how the two ingredients compare in an otherwise identical mash.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.What the nutrition figures do—and do not—tell you
MedlinePlus lists 90 calories, 3 g protein, and 100 mg sodium per ½-cup serving of its complete mashed-potato recipe; the page does not state a publication date. Those figures describe the whole recipe, not a sour-cream-versus-yogurt comparison. For the ingredients themselves, compare the nutrition labels for the products and serving sizes you plan to use.
Quick Recap
Rank #4
- All Natural Greek Strained Yogurt
- Non-Fat
- Non-GMO Project Verified
- Protein-Rich; No Added Sugar
- Gluten-Free; Good Source of Calcium
Rank #2
- Thick and creamy Chobani Greek Yogurt
- At least 19g of protein/serving
- Contains live and active cultures
- Only natural, non-GMO ingredients
- Perfect for small-spoon eating or big-spoon cooking.
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon at the time of purchase will apply.
