Were you one of those kids that had a sort-of strange food that you really loved?? Well I did, and mashed potatoes were just that food.
Yeah, I know…weird…
But I LOVED mashed potatoes, and my mom would make them quite frequently AND used to even pack me a Thermos full of mashed potatoes for lunch every so often. The love was that real.
And then as I got older, I realized that many of the tastiest mashed potatoes were made with lots of heavy cream and butter…no wonder why I liked them so much!
So since I’ve started eating healthier, I cut WAY down on the mashed potatoes…boooo! So a few years ago I found a way to still enjoy one of my all-time favorites And today I’m going to share my recipe with you!
But before we get into the recipe, I want to talk about potatoes for a minute…
The thing is, potatoes often get a bad rap in the health and fitness world because they are pretty high carbs. But that doesn’t mean they can’t be good for you!
Carbohydrates shouldn’t be something that we are afraid of, they are an important nutrient we need to perform our best in our workouts! Carbs are the main source of energy for our bodies, and if we don’t have enough energy, we can’t perform our best — especially for those high intensity workouts!
Carbs are also important to have after a tough workout too, because you’ll need to replenish your body with all the energy it used up, AND your body will metabolize those carbs more efficiently.
To get my carbs and energy in, I love adding some roasted potatoes to my breakfast, and after tough workouts at night, I loveeeee making these healthier mashed potatoes with roasted garlic — YUM!
Potatoes are a perfect option because they provide the carbohydrates and energy you need before and after a workouts, AND they are full of potassium (I’ve talked about potassium before) — so to perform at your best, put potatoes on your plate!
Now into this tasty recipe!
So, they are healthier than other mashed potatoes because instead of heavy cream and loads of butter, I have used a few healthy ingredient substitutions to bring the calorie and fat content way down, so that you can enjoy these without any guilt.
AND, I thought with the holidays right around the corner, I would give you a little recipe that you can feel good about bringing to dinner!
Instead of heavy cream, I used chicken broth to help make these creamy and smooth (it adds hardly any calories at all!), and I also subbed out butter with some heart healthy olive oil. But, what REALLY sets these mashed potatoes apart is the ROASTED GARLIC. With these little tweaks, you can cut down on fat…and still have tons of flavor!
- 1 small head of garlic
- 2 tablespoons extra virgin olive oil
- 4 pounds red potatoes, roughly chopped
- 1/4 – 1/2 cup chicken or vegetable broth (or skim or almond milk)
- 2 tablespoons extra virgin olive oil
- salt & pepper to taste
- Preheat the oven to 400 degrees.
- With a sharp knife, cut the top of the head of garlic off to expose the top of the garlic cloves. Place the whole garlic on a piece of aluminum, and drizzle 2 tablespoons of olive oil over the head of garlic. Begin to wrap the foil around the garlic leaving room, sort of like a tent, and pinch together the top. Place the aluminum foil tent on a baking sheet and bake for 1 hour until the garlic is fragrant.
- While the garlic is roasting, place the potatoes in a large stockpot and cover the potatoes with water. Place the stockpot on the stove and bring to a boil for about 20 minutes, or until the potatoes are fork tender.
- Remove the stockpot from the stove and drain the water from the pot, and set aside.
- When the garlic is finished roasting, allow it to cool until it is cold enough to handle with your hands. Using your fingers, squeeze the roasted garlic out of its peel, and gently mash with a fork.
- Add the mashed garlic, chicken broth, the remaining olive oil, and salt and pepper to taste, to the potatoes, and mash with a potato masher until smooth.
- Add more chicken broth if needed until it reaches your ideal consistency, and enjoy!
- Serving Size: 8
What’s your favorite Thanksgiving potato recipe??