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. Not only that, but the dish also gets a nice boost of protein from the Greek yoghurt, which helps give the mashed potatoes a smooth and creamy texture.
Yukon Gold potatoes are naturally creamy and sweet, and the skins taste like butter. If you can't find Yukon Golds, substitute with Yellow Finns.
- 8 Yukon Gold potatoes, peel left on, cut into 1-inch pieces (about 675 grams)
4 large cloves garlic, peeled and quartered
3/4 large head cauliflower, separated into florets (300 grams)
1 1/2 tablespoons butter
120 mL chicken (or veggie) broth
90 grams nonfat Greek yoghurt
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, yoghurt, salt, and pepper. Using a hand mixer, whip to desired consistency.
- Garnish with fresh chives and serve.
- Side Dishes
- 8 servings
- Calories per serving