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Best Potatoes to Use in Mashed Potatoes

A Ridiculously Easy Way to Make Mashed Potatoes Healthier

Thanksgiving just doesn't feel like Thanksgiving if there isn't a huge plate of creamy mashed potatoes on the table. Filled with butter, cream, and more butter and cream, it's not exactly the most waist-friendly dish when you go in for seconds. A simple way to lighten up the dish without sacrificing flavor is to be picky about what variety of potato you use.

Instead of oft-used Russet potatoes, go for Yukon Golds or Yellow Finns. It might seem peculiar that switching out the type of potato makes a difference, but these smaller varieties are naturally creamy and sweet, and their skins taste like butter, which allows you to cut down on the amount of butter and cream you would normally add to the dish. When shopping for Yukon Golds or Yellow Finns, look for smaller ones that aren't much bigger than one inch in diameter. Also, the more yellow the potato, the better: it's the vitamin A contained in the skin that give these potatoes their golden hue. There's potassium in the skin too, so when making your mashed potatoes, don't peel! Since the skins are pretty thin in these potato varieties, they won't detract from the creaminess of your dish when you leave them on.

More healthy tips for your mashed-potato endeavors:

  1. For added nutrition, add sweet potatoes to mashed potatoes.
  2. Substitute reduced fat or lowfat milk for the cream, or try making them with evaporated skim milk instead.
  3. Cut back on salt by seasoning mashed potatoes with garlic, onion, and herbs.
  4. Omit dairy altogether and mash in chicken broth instead.
  5. To lower the carb counts in your potatoes, substitute some cauliflower for the potatoes in the recipe.
    Image Source: POPSUGAR Photography / Nicole Perry
    Join The Conversation
    PinkNC PinkNC 7 years
    Good tips!
    zeze zeze 7 years
    Fit, I just made these last night because I read your tip and they were ammmmmmmmmmmazing. I made enough potatoes for 8 people and only used 1.5tbs butter and 3oz of milk. I used to use red and those never came out smooth and buttery even with butter, so after I switched ot traditional russet I was weary of changing it up, but now I can't understand why anyone would use anything besides yukon golds...how come russet are so popular?
    Spectra Spectra 7 years
    I always use Yukon Golds for mashed potatoes. And I don't use butter or milk; just chicken stock and a bit of salt. They are to-die-for good!
    Zigggy Zigggy 7 years
    Yukon Golds are my favorite- they are the best for mashing; I like the texture. I boil them with a whole bulb of garlic and lately instead of using much butter I use low fat sour cream, and no milk. It's really good. (skins on of course!)
    michlny michlny 7 years
    Tip #4 is great! Would never think to do that....I prefer sweet potatoes so I'll try that!!
    insanitypepper insanitypepper 7 years
    I'm glad you shared these tips. Yukon golds are so much better than russets!
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