These Healthy Mashed Potatoes will be your go-to for a satisfying side dish! Made with a few healthy swaps, and still so easy and delicious!
Why you will LOVE This Recipe
There’s nothing that pairs quite as perfectly with a big ol’ juicy steak than MASHED POTATOES. Here at FFF, we’ve got you covered in the potato department with red skin mashed potatoes and even have keto friendly, low carb options like instant pot mashed cauliflower as well. There’s something for EVERYONE, and today we’re adding a rich and creamy easy healthy mashed potatoes recipe to the fam! These potatoes are seasoned perfectly, healthy, and simple to throw together so they are the perfect side dish to any main course!
Are Mashed Potatoes Healthy?
Mashed potatoes can be made as rich as you want them to be using milk and butter, but you can also swap out whole milk and whipping cream for better-for-you, protein packed ingredients like we did in this healthy mashed potato recipe! To make them, I did throw in a small amount of butter, but also used greek yogurt and almond milk to up the healthy fat and protein content and keep that rich and creamy texture you love!
Cooking up your own pot of mashed potatoes doesn’t have to be difficult! Let’s pull together everything you will need to get started on these healthy mashed potatoes:
- Yukon Gold Potatoes
- Plain, Non-Fat Greek Yogurt
- Unsweetened Almond Milk/ Skim Milk
How to make Healthy Mashed Potatoes
Place the potatoes in a large pot of generously salted water and cover with cold water. Bring the pot to a full boil, then reduce the temperature to maintain a low boil. Cook until the potatoes are fork tender. Drain the potatoes and place them back into the pot.
Melt the butter in a small bowl. In a separate bowl, add the yogurt and almond milk and heat until they are JUST warm, whisking every once in a while.
Add the butter and some of the yogurt mixture, mashing the potatoes to combine. Add in the rest of the yogurt and continue stirring until everything is well incorporated. Add salt, to taste.
Serve up your delicious potatoes as desired and DEVOUR!
Top Tips for Making Mashed Potatoes
- Cook them well: When cooking up healthy meals with mashed potatoes, you want the CREAMIEST potatoes possible. That’s why it is important to make sure your potatoes are cooked well, or else they will be lumpy. Your potatoes are ready to mash when they are easily pierced with a fork.
- Don’t Overmash: Mash the potatoes until all the lumps are gone, but be careful not to over mash them!
- Don’t Overheat the yogurt: The almond milk and yogurt mixture will curdle if it gets too hot, so be sure to heat them JUST until they are warm.
- Throw in some garlic powder or cook the potatoes with fresh minced garlic to make this into a healthy garlic mashed potatoes recipe!
Mashed Potatoes FAQ
If you want to leave out the butter, go ahead and replace it with either vegan butter (dairy-free) or cream cheese for a richer texture.
In this recipe, I left out cow’s milk and used almond milk and yogurt instead. You can use any nut milk you want, or if you do want to use cow’s milk, feel free to use cream for a richer flavor.
Many different types of potatoes mash well, but for this recipe I chose Yukon Gold potatoes. They give the perfect creamy texture I was going for!
If you don’t have a potato masher, feel free to use an electric hand mixer or a potato ricer for the best mashed potato texture.
There are about 88 calories in a 100 gram serving of mashed potatoes.
more easy side dish recipes
- low carb baked cauliflower au gratin
- roasted sweet potatoes and brussels sprouts
- low carb keto creamed spinach
Healthy Mashed Potatoes
- 4 Lbs Yukon gold potatoes, cut into 1 inch thick slices
- 3-4 tsp Salt + more for boiling
- 2 Tbsp Butter
- 2 Cups Plain, non fat Greek yogurt
- 1/2 Cup Unsweetened almond milk or skim milk
Place the potatoes in a large pot with generously salted, COLD water (about 1 1/2 tsp of salt in the water) and cover at least an inch.
Bring to a boil. Once boiling, cover and reduce the temperature slightly to maintain a low boil. Cook until the potatoes can be pierced easily with a fork with almost no resistance, about 20-25 minutes. Drain well and place back into the pot.
Melt the butter in a small bowl.
In a separate, microwave-safe bowl, whisk the yogurt and almond milk and microwave until it’s JUST warm, being careful not to curdle it. Mine took about minute, whisking ever 15 seconds.
Pour the butter and about 1/4 of the yogurt mixture into the potatoes and then mash them.
Stir in the remaining yogurt mixture along with 3-4 tsp of salt, to taste (we liked 4 tsp).
For This Recipe, I recommend:
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