Low Fat Yogurt Mashed Potatoes Recipes
HEALTHY MASHED POTATOES
These Healthy Mashed Potatoes are lighter than traditional mashed potatoes, yet still packed with flavor!
Provided by Rena
Categories Side Dish
Time 25m
Number Of Ingredients 10
Steps:
- Peel and chop the potatoes into big chunks. Place them into a large soup pot and cover with water.
- Place the pot over high heat and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are for tender, about 15 minutes.
- Carefully drain the potatoes, keeping them in the same pot. Add in the remaining ingredients.
- Using a potato masher, mash until smooth. Taste and adjust the seasonings.
- Peel and chop the potatoes into big chunks. Place them into your instantpot and add in 2 cups of water.
- Place the lid on and set the timer for 10 minutes on HIGH. Once the time is up, quick release the steam.
- Drain the liquid, keeping the potatoes into the same pot. Add in the remaining ingredients.
- Using a potato masher, mash until smooth. Taste and adjust the seasonings.
Nutrition Facts : Calories 190 kcal, Carbohydrate 41 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 221 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
MAKE AHEAD MASHED POTATOES (LOWER FAT)
This is a make-over of Kim D's wonderful recipe using yogurt in place of sour cream and Neufchatel Cheese for the full fat cream cheese. Please note: If you are using Greek yogurt you may need to adjust the quantity to suit your personal taste. Greek yogurt is usually thicker and creamier. Regardless of the yogurt, start with the lower quantity and add additional as needed for taste and consistency.
Provided by PaulaG
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
- Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until potatoes are tender; drain.
- Peel potatoes; place in a large mixing bowl, and mash with a potato masher.
- Add 1 tablespoons butter, cream cheese, yogurt, milk and 3/4 teaspoon salt; adjusting the quantity of the yogurt to suit your personal taste and needs.
- Mix until all ingredients are blended.
- Spoon mixture into a lightly greased 12x8x2-inch baking dish.
- Brush top of mixture with melted butter; sprinkle with paprika.
- Bake immediately, or cover and refrigerate.
- If refrigerated, let stand at room temperature for 30 minutes before baking.
- Bake at 350°F, uncovered for 30 minutes or until hot.
Nutrition Facts : Calories 222.8, Fat 8.3, SaturatedFat 5.2, Cholesterol 25.1, Sodium 490.5, Carbohydrate 31.6, Fiber 3.8, Sugar 2.1, Protein 6.4
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GREEK YOGURT MASHED POTATOES - NUTRITION TO FIT
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- Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Once boiling, boil 15-20 minutes until potatoes are fork tender.
- Drain potatoes and place in a large bowl. Mash thoroughly. Add Greek yogurt, milk, butter or olive oil, salt, and rosemary; mash or stir to combine.
- Serve immediately and enjoy! Alternatively you can make up to 24 hours in advance and reheat prior to serving.
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