Healthy Mashed Potatoes
Courtesy of Jesse Lane Lee
Healthy Mashed Potatoes
Yield: 4 to 6 servings
2 lbs medium Yukon gold potatoes, well-scrubbed
1½ tsp kosher salt, divided
⅓ cup skim milk
¼ cup plain Greek yogurt
¼ tsp black pepper
2 Tbsp unsalted butter, melted
Place the potatoes in a large pot and cover with water. For especially large potatoes, cut them in half so pieces are roughly the same size and will cook evenly.
Add 1 teaspoon of the salt. Bring to a boil, then reduce the heat to maintain a low boil. Cook for about 25 to 30 minutes, or until tender.
Drain the potatoes, reserving ⅓ cup of the cooking liquid.
Transfer the potatoes to a large bowl. Add the milk and 2 tablespoons of the reserved cooking liquid. Mash the potatoes to the desired consistency.
Add the Greek yogurt and ¼ teaspoon pepper, and continue to mash. If chunky potatoes are preferred, stir in the yogurt until well incorporated to avoid extra mashing.
Add up to an additional 2 tablespoons of the reserved cooking liquid and/or additional milk, if needed, to get the potatoes to the desired consistency.
Season to taste, adding the remaining salt if needed, and serve hot, topped with melted butter.
Recipe courtesy of Kathryn Doherty and FamilyFoodOnTheTable.com/healthy-mashed-potatoes.
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