Mashed potatoes are a Thanksgiving staple, but they're also notorious for being high in both calories and fat — and not the good kind, either. It's butter, cream, and more butter that traditionally give the dish its richness, but these ingredients are hardly necessary. With a few simple swaps — and a secret ingredient — this lightened-up recipe will save on calories, fat, and yes, even carb counts.
Learn how to make this healthy version of mashed potatoes after the break!
Yukon gold potatoes are naturally creamy and sweet, and the skins taste like butter. If you can't find yukon potatoes, substitute with yellow finns.
8 yukon gold potatoes, peel left on, cut into 1-inch pieces (about 3 cups)
4 large cloves garlic, peeled and quartered
3/4 large head cauliflower, separated into florets (about 3 cups)
1 1/2 tablespoons butter
1/2 cup chicken (or veggie) broth
1/3 cup nonfat Greek yogurt
Salt and pepper, to taste
For the garnish:
Fresh chives, chopped
- Add potatoes and garlic to a large pot of boiling water, cook for about 10 minutes. Then add cauliflower; cook for an additional 7-10 minutes or until both the potatoes and cauliflower are tender.
- Remove from heat, drain the contents of the pot and transfer mixture to a large bowl. Add butter, broth, yogurt, salt and pepper. Using a hand mixer, whip to desired consistency.
- Garnish with fresh chives and serve.
Makes 8 servings.
- Side Dishes, Potato