Low Fat Yogurt Mashed Potatoes
Transform your classic comfort food with this recipe for Low Fat Yogurt Mashed Potatoes—an irresistibly creamy yet lighter twist on the traditional side dish. Made with hearty Russet potatoes, tangy low-fat plain yogurt, and infused with the subtle richness of sautéed garlic butter, these mashed potatoes are a flavor-packed and guilt-free indulgence. Low-sodium chicken or vegetable broth is used to dial up the creaminess without relying on heavy cream, making this dish both wholesome and satisfying. Perfectly seasoned with salt and black pepper, and optionally garnished with fresh parsley, this versatile side pairs effortlessly with everything from roasted chicken to grilled vegetables. Ready in just 40 minutes, this recipe is a must-try for anyone seeking a healthier spin on classic mashed potatoes! Keywords: Low-fat mashed potatoes, healthy mashed potatoes recipe, yogurt mashed potatoes, light comfort food.
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Recipe Information
Ingredients
- 2 lbs Russet potatoes
- 1 cup Low-fat plain yogurt
- 2 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 0.5 cup Low-sodium chicken or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Peel and cut the potatoes into evenly sized chunks (about 1-inch pieces) to ensure even cooking.
Place the potatoes in a large pot and cover them with cold water. Add a large pinch of salt.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, melt the butter in a small saucepan over low heat. Add the minced garlic and sauté gently for 2-3 minutes, until fragrant. Remove from the heat and set aside.
Drain the cooked potatoes thoroughly and return them to the pot. Allow them to sit for a minute to let any excess moisture evaporate.
Mash the potatoes using a potato masher or a ricer until smooth.
Stir in the sautéed garlic butter, low-fat yogurt, and chicken or vegetable broth. Mix until well combined and creamy.
Season with salt and ground black pepper to taste. Adjust consistency with additional broth if needed.
Transfer to a serving bowl and garnish with chopped fresh parsley, if desired.
Serve warm as a side dish to your favorite main course.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 2751 mg | 120% | |
| Total Carbohydrate | 219.7 g | 80% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 27.6 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 615 mg | 47% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5824 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
