Light & Creamy Mashed Potatoes
Mashed potatoes are the ultimate comfort food - creamy, fluffy, and full of rich flavor. But traditional recipes can be heavy on butter and cream. This lighter version keeps all the taste while reducing calories and adding extra nutrients.
Equipment
- Large pot
- Potato masher or ricer
- Colander for draining
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 4 large Yukon Gold or Russet potatoes peeled and chopped
- ½ cup low-sodium vegetable or chicken broth
- ½ cup Greek yogurt or plain unsweetened yogurt
- 2 tbsp olive oil or unsalted butter
- 2 cloves garlic minced or roasted
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1 tbsp fresh herbs parsley, chives, or thyme, optional
Instructions
- 1. Prepare the Potatoes:Peel and chop potatoes into 1-inch chunks for even cooking.Rinse under cold water to remove excess starch.
- 2. Boil Until Fork-Tender:Place potatoes in a large pot and cover with cold water (about 1 inch above).Add a pinch of salt and bring to a boil.Reduce to a simmer and cook for 15-20 minutes, or until fork-tender.Drain well and return to the pot. Let them sit for a minute to remove excess moisture.
- 3. Mash and Mix:Mash the potatoes using a potato masher or ricer for the best texture.Gradually add the warm broth while mashing.Stir in Greek yogurt, olive oil (or butter), and garlic until creamy.Season with salt, pepper, and fresh herbs if using.
- 4. Serve and Enjoy:Taste and adjust seasoning if needed.Serve warm with your favorite protein or vegetables.
Video
Notes
Nutritional Information (Per Serving):
- Carbohydrates: 32g
- Protein: 5g
- Fat: 5g
- ✅ Choose the right potatoes – Yukon Gold for a buttery texture, Russets for extra fluffiness.
- ✅ Don’t over-mash – Overworking releases too much starch, making them gluey.
- ✅ Warm ingredients – Use warm broth and yogurt for a smoother consistency.
- ✅ Taste and adjust – Add seasoning or a drizzle of olive oil for extra flavor.
