Healthy Mashed Potatoes
User Reviews
5
Healthy Mashed Potatoes
Description
Healthy Mashed Potatoes combine peeled Yukon gold potatoes and whole garlic cloves cooked together until fork tender. After draining, they are mashed with low-fat sour cream and vegetable broth, along with butter and seasonings, to achieve a creamy but lighter consistency. The sour cream adds tanginess and richness, while the vegetable broth reduces the need for heavy dairy, making the dish smoother and more manageable in texture. Fresh parsley sprinkled on top adds a subtle herbal note and visual appeal.
The preparation involves boiling the potatoes and garlic with salt, then mashing them while incorporating the softer ingredients gradually. This approach preserves the garlic’s mellow flavor and ensures the potatoes are fluffy without becoming gluey. The seasoning balances the natural sweetness of Yukon gold potatoes and the garlic’s aroma.
These mashed potatoes work well as an accompaniment to roasted meats, poultry, or vegetables. Garnishing with fresh parsley provides a mild, fresh contrast to the creamy base. They can be served warm for a comforting side or made ahead for mealtime convenience.
For storage, keep leftovers refrigerated in an airtight container for a few days and reheat gently, adding broth or water if necessary to maintain creaminess. It's also possible to prep the potatoes in advance by chopping and storing them submerged in water to prevent browning before cooking.
Ingredients
- 4 pounds potato peeled & cut into 2" chunks, Yukon gold variety
- 6 garlic peeled and halved, cloves
- 2 ½ teaspoons salt divided
- 8 ounces sour cream low-fat
- 1 cup vegetable broth low-sodium
- 2 tablespoons butter
- 1 teaspoon black pepper
- parsley for serving, chopped
Instructions
- Place the potatoes, garlic and 2 teaspoons of salt in a large pot and cover with cold water by 1 inch. Place over medium high heat and bring to a boil. Once the potatoes reach a boil, cook for 10 to 12 minutes, or until fork tender. Drain, then immediately transfer them to a stand mixer fitted with the paddle attachment.
- Add the sour cream, vegetable broth, butter, remaining ½ teaspoon salt and black pepper. Mix until the potatoes have broken down and the mixture reaches your desired consistency.
- Serve warm and top with fresh parsley, if desired.
Notes
- Mashed potatoes keep for several days refrigerated in an airtight container and reheat well on the stove or in the microwave with added broth or water to restore creaminess.
- Potatoes can be peeled and cut up to three days ahead and stored submerged in water in the refrigerator.
- Butter can be omitted or sour cream substituted with low-fat milk if preferred, though results may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 195kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 629mg | 26% |
| Potassium | 823mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 37mg | 41% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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