Written by Betsy of My Wellness Vow
Garlic Mashed Potatoes
- 3 lb. Yukon gold potatoes
- 1/2 tsp. salt
- 1 c. 2% milk
- 1 1/4 c. plain, unsweetened Greek yogurt
- black pepper (to taste)
- Peel the potatoes and cut into small, even-sized cubes (about 1 inch each). Place them in a large saucepan and cover with water. Sprinkle with salt and bring to a boil.
- As soon as the potatoes start to boil, turn the heat to low, put a lid over the saucepan, and continue cooking for 18-20 minutes, or until the potatoes are tender when pierced with a fork.
- Drain excess water from the potatoes and use a potato masher to smash the potatoes. Add milk and yogurt and continue mashing, mixing to combine. Season with salt and pepper before serving.
Per 1 serving
- Calories: 170
- Fat: 1
- Carbohydrate: 32
- Protein: 7
- Fiber: 3.5
Mashed potatoes are a staple at Thanksgiving meals. The use of greek yogurt puts a low-fat spin on the traditional mashed potatoes dish. Yukon Gold potatoes have a natural buttery taste, keeping the dish full of flavor. For added flavor, roast garlic and add to mashed potatoes. To roast garlic, wrap unpeeled cloves in foil. Bake in a 400 degree oven for 25 to 35 minutes or until cloves feel soft when pressed. When cool enough to handle, squeeze garlic from peels and combine garlic to potato, milk, and yogurt mix.