Thanksgiving is almost here. The older I get, the more I try to find healthier twists to traditional dishes in order to avoid that bloated, uncomfortable feeling after the holiday meal.
This year I am going to try olive oil in mashed potatoes to cut some saturated fat. Potatoes always get a bad wrap as a “fattening starch,” but usually, it is what you put on potatoes that makes them high in calories. By themselves, in moderation, potatoes are a healthy root vegetable, especially if you leave the skins on.
Another first for me will be to use Yukon gold potatoes. I have read that they make mashed potatoes turn out creamier.
Potatoes are a good source of several vitamins and minerals, including potassium, folate, and vitamins C and B6. Leave the peel or skins on and you will add fiber, antioxidants and increase the vitamin C levels.
I like to use milk and cheese in my potatoes, but if you avoid lactose, try using 1 ½ – 2 cups of vegetable or chicken stock to replace the milk, yogurt and cheese and add some fresh garden chives for a nice flavor.
Healthy Mashed Potatoes
The Best Healthy Mashed Potatoes Recipe with greek yogurt and olive oil! These low calorie mashed potatoes are the perfect holiday side dish.
Prep Time : 10 minutes minutes
Cook Time : 50 minutes minutes
Total Time : 1 hour hour
Serves : 8 3/4 cup servings
Ingredients
3 lbs yukon gold potatoes peeled & cubed in 1 inch pieces
2 tbsp olive oil
½ cup milk
½ cup Greek yogurt
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon fresh chopped rosemary
1 cup cheddar cheese
¼ cup parmesan cheese
Instructions
Preheat the oven to 350, peel and chop your potatoes.
Fill a large pot about halfway with cold water, add your potatoes to the pot and bring to a boil on high heat. Start with cold water if possible as this will help the potatoes cook evenly and give you a better consistency when mashing.
Cook the potatoes for 20-25 minutes or until fork tender. Once cooked, drain well and add to a large bowl or stand mixer.
Add olive oil, milk, Greek yogurt and spices to the potatoes. Mix on low speed until smooth. (Don’t over mix!) Add in ½ of cheddar cheese and parmesan cheese. Stir to combine.
Put mashed potatoes in an oven safe dish ( 8×8 works well) and top with remaining cheddar and parmesan cheese.
Bake at 350 for 30 minutes until the cheese is melted and golden brown.
Notes
We use a kitchen aid stand mixer for this recipe but you can also use a hand mixer, potato ricer, or potato masher for this recipe.
The greek yogurt and olive oil give this recipe a great balance of flavor and texture.
Fresh herbs and dried herbs will be great additions to this recipe, we like to use rosemary but you can also try sage or thyme too!
Nutrition Facts
Serving: 0.75cup mashed potatoes | Calories: 246kcal | Carbohydrates: 31g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 236mg | Potassium: 771mg | Fiber: 4g | Sugar: 3g | Vitamin A: 199IU | Vitamin C: 34mg | Calcium: 190mg | Iron: 1mg
https://www.tasteslovely.com/dairy-free-mashed-potatoes/
https://thecleaneatingcouple.com/healthy-mashed-potatoes/