Dutch Oven Mashed Potatoes + VIDEO (2024)

Looking for a delicious but healthier mashed potato recipe? These out-of-this-world potatoes are made in a dutch oven with only 4 ingredients and you won’t believe the secret ingredient that makes them perfectly creamy! Perfect for the holidays but easy enough to enjoy all year long.

The holidays are finally here! I’ve spent all week reminiscing about this time last year. We were headed to New York City for the very first time and I’m sad that it was a year ago and not happening right this very moment. That was truly one of the best vacations I’ve ever been on.

As far as this recipe goes believe me when I say these are incredible. They are made with only 4 ingredients: one of which is the ultimate secret ingredient and healthy swap! I made them in my favorite Le Creuset in the gorgeous color Caribbean!

What are the benefits of cooking in enameled cast iron?

• Perfect for the stove top or the oven.
• The cookware’s coating protects it from rusting, allowing you to boil water, soak and place your enameled cast iron dutch ovens in the dishwasher.
• The glassy coating of enameled cast iron makes cleaning a breeze. Just use hot, soapy water and rinse thoroughly.
• The enamel coating makes enameled cast iron dutch ovens non-stick
• Enameled cast iron provides even heat distribution to your food.

How To Make Dutch Oven Mashed Potatoes (step-by-step)

1. Wash your potatoes carefully removing any loose dirt.This 5-quart colander that I used is the perfect size for this amount of potatoes. I like to wash with thisFit Organic Veggie Wash. It’s available at most grocery stores or you can snag it on Amazon!

2. Quarter your potatoes. This will allow them to soften quicker during the simmering process.

3. Place potatoes 5 1/2-quart dutch oven with cold water to cover. Why start boiling potatoes in cold water?“Potatoesadded toboiling water cookunevenly. If you place potatoesin a pot ofcold water, thewaterandpotatoes heat up together, and thepotatoes cookevenly inside and out.”

4. Bring to a boil, lower the heat and simmer, covered, for 25-35 minutes, until the potatoes are completely tender (the easiest way to test if they are ready is to pierce with a fork); drain.

5.Using a potato masher, break the potatoes up until they are completely mashed. Add the greek yogurt.

6. Add butter to the potatoes

7. Using an electric mixer, mix on the lowest speed until creamy.If the potatoes are too thick, feel free to add more greek yogurt (or butter of course).

8. Stir in salt. Serve immediately.

9. Enjoy!

Important tips for making Dutch Oven Mashed Potatoes

• Don’t have a potato masher? You can also use a fork(s), whisk or pastry cutter.
• If you have leftover potatoes that you don’t end up cooking keep them in the fridge covered with water (to prevent browning) until you’re ready to cook them.
• Quarter the potatoes at a minimum, but some larger potatoes you will want to cut into smaller cubes to soften quicker.
• This recipe is easy to scale, if you don’t have as many people to feed it could very well be cut in half.
• Have more leftovers than you planned? These reheat well in the toaster oven or oven at 350 F for 25-30 minutes covered

Want to add a little flair?

• Garnish with sliced chives
• Bacon always makes everything better, consider adding cooked & crumbled crispy bacon
• Smoked cheddar, white cheddar or parmesan would add a unique twist

Want more delicious potato recipes?

• Creamy Mashed Potatoes
• Twice Baked Potatoes
• Cheesy Holiday Potatoes

If you make this recipe I’d love to hear your thoughts. Be sure to leave a comment below and/or rate the recipe; or if you take a photo & share to social, tag @triedandtasty so that I can check it out! Also, be sure to follow Tried and Tasty along onFacebook,Instagram,Pinterest&Twitterto keep up with all the latest recipes!

*This recipe was originally published 11/27/15. Most recent update 11/20/18