healthy mashed potatoes

These Skinny Garlic Mashed Potatoes are so much lighter than traditional mashed potatoes, and taste so good!

Skinny Garlic Mashed Potatoes

garlic

sour cream

chicken broth (sub vegetable broth

skim milk

tbsp butter

salt

pepper

herbs of choice: parsley (thyme, chives)

Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil.

Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender.

Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher, mash until smooth.

Season with salt and pepper to taste.

Adding these creamy low fat mashed potatoes to your recipe arsenal means you can make mashed potatoes more regularly, without the guilt!

Creamy & Low-Fat Mashed Potatoes

potatoes

non-fat or low-fat (1% milk)

unsalted butter

black pepper

Place cubed potatoes in a large saucepan and cover potatoes with cold water. Add 1 teaspoon kosher salt and set saucepan over high heat.

Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 minutes.

Drain potatoes, return to saucepan and set over medium heat, stirring the potatoes until dry, 1 to 2 minutes. Remove from the heat and cover to keep potatoes warm.

In a medium saucepan set over medium heat, combine milk, butter, remaining salt and freshly ground black pepper. Stir occasionally until butter is melted.

Reduce heat to low.

Rest a food mill, fitted with the medium disc, on top of the saucepan with the milk mixture.

Working with about one-third of the potatoes at a time, run the potatoes through the food mill, directly into the saucepan. Alternatively, use a potato ricer.

Using a rubber spatula (a heatproof one, please) stir the potatoes into the milk mixture until completely combined. Be sure to taste the mashed potatoes and adjust the seasonings, if necessary. Serve.

Greek Yogurt Mashed Potatoes are an easy, healthy, and deliciously creamy mashed potatoes recipe you can easily make ahead. Learn why I love to leave the skin on for an extra nutritious side dish!&nbsp;

Greek Yogurt Mashed Potatoes

vegetable broth

full-fat Greek yogurt

butter

chives onion

Sea salt

Place the diced potatoes in a pot with the broth. Bring to a boil, then cover, reduce to a simmer, and steam for about 15 minutes, or until potatoes are fork tender.

Drain, and reserve the remaining broth.

Transfer the potatoes to a large bowl. Roughly mash the potatoes using a potato masher.

Add the butter, Greek yogurt, and chives. If the potatoes seem dry, you can add the reserved vegetable broth a couple of tablespoons at a time.

Season with salt and pepper to taste and serve.

This version of Irish mashed potatoes, or colcannon, is much healthier than the traditional, but just as tasty!

Healthy Colcannon (Irish Mashed Potatoes)

Garlic

Leeks, (green and white separated (or 1 large onion))

Tbsp Oil, separated

lbs Russet Potatoes

oz Nonfat Plain Greek Yogurt

oz Kale, (stems removed and chopped small (or Savoy cabbage))

Chives, (for garnish)

Salt and pepper

Butter

Preheat oven to 400°F.

To prepare the garlic: Slice the top of the whole head of garlic off, making sure to slice through each clove. Place on a sheet of aluminum foil, and drizzle with oil (about 1 Tbsp). Wrap the foil around the head and place on a baking sheet.

To prepare the leeks: Slice the white of each leek in half, lengthwise. Rinse under cold water to remove any debris, and place on a large sheet of foil. Drizzle with about 1 Tbsp of oil, and wrap the foil around the leeks. Place on a baking sheet with the garlic.

Bake the leeks and garlic for 30 minutes.

Remove the leeks and garlic from the oven, and unwrap the foil to allow them to cool enough to handle.

Move the leeks and garlic to a cutting board (pop the garlic cloves out of their paper husk by gently squeezing from the bottom of the head), and mince the garlic and leeks together until you get a rough paste. Alternatively, pulse in a food processor. Set aside.

Finely mince half of one of the leek greens, and set aside. (If you’re using onions instead of leeks, either use ¼ cup of chopped green onions, or just omit this step.)

While the garlic and leeks roast, roughly peel the potatoes, and cut into small cubes, about 1in x 1in.

Put the potatoes in a pot that comfortably holds them, and cover with water.

Bring the pot to a boil. Continue to boil until the potatoes are tender; about 15-25 minutes depending on the size of the potato pieces.

In the last 5 minutes of cooking, add a steamer pot to the top of the pot of potatoes, and add chopped kale. Steam until the kale is wilted and bright green. Remove the steamer pot.(If you don&#039;t have a steamer pot that sits on top of another pot, you can steam in a separate pot with a basket, or sauté the kale in a few teaspoons of oil for a few minutes.)

Drain the potatoes, and add the yogurt to the pot.

Mash until the potatoes are the consistency you like. Add milk as needed to thin the potatoes.

Add the kale, garlic/leek mash, and minced leek greens. Stir to combine.

Taste, and add salt and pepper to taste.

Transfer to a large serving bowl.

Serve with chopped chives and butter (if desired)

Top 4 healthy mashed potatoes recipes from across the web

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Skinny Garlic Mashed Potatoes

Creamy & Low-Fat Mashed Potatoes

Greek Yogurt Mashed Potatoes

Healthy Colcannon (Irish Mashed Pot...

Top 4 healthy mashed potatoes recipes from across the web

The most viewed healthy mashed potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skinny Garlic Mashed Potatoes

Creamy & Low-Fat Mashed Potatoes

Greek Yogurt Mashed Potatoes

Healthy Colcannon (Irish Mashed Pot...

The most viewed healthy mashed potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine