These Healthy Mashed Potatoes will be your go-to for a satisfying side dish. They’re made with a few nutritious swaps, but they’re still so easy and delicious!
I’m sure I’ve mentioned this before, but I’m slightly (understatement) addicted to mashed potatoes. And no, not only as a side dish. I could literally eat bowls of this stuff for breakfast. In fact, I actually have—reheated in the microwave with extra butter and topped with a fried egg. Not exactly the breakfast of champions, but it sure proves my allegiance to this humble dish! There’s just something so comforting about a nice bowl of mashed potatoes, and if you’re serving them as often as I do, it would make sense to give them a healthy spin.
Today’s recipe for mashed potatoes is creamy and utterly satisfying, but I’ve made a few healthy tweaks without sacrificing any flavor. Trust me, you won’t miss a thing, and you can feel good about serving them a few times a week. And you will—because they’re that good!
Are Mashed Potatoes Healthy?
Rather than using copious amounts of butter, cream, and whole milk, this version calls for Greek yogurt (which adds protein) and almond milk. There is some butter to keep things rich and creamy (and because mashed potatoes without butter just wouldn’t be mashed potatoes), but it’s only a minimal amount. Compared to traditional mashed potato recipes, it is less caloric and has less saturated fat.
To make the recipe fully plant-based or suitable for those who are lactose intolerant, use soy yogurt instead of Greek yogurt and a high-quality plant-based butter.
What is the Best potato for Mashing?
Many types of potatoes can work for mashed potatoes, but some yield a softer, smoother texture than others. When choosing potatoes, they generally fall into two main categories: starchy and waxy.
Waxy varieties, like red bliss or fingerling potatoes, aren’t ideal for mashing due to their firmer texture and low starch content. These are better suited for salads and soups.
For creamy, fluffy mashed potatoes, starchy varieties are the go-to. Russet potatoes break down easily when cooked, creating a smooth mash that absorbs butter and cream beautifully. Idaho potatoes share similar qualities and also provide a light, fluffy texture, making them excellent for mashing. Yukon Gold potatoes, used in this recipe, are considered an all-purpose potato. While slightly lower in starch, they still offer a rich, buttery flavor and creamy consistency.
How to make ahead and store
You can definitely make mashed potatoes in advance. This is a great way to save time and effort during busy weeknights. Store mashed potatoes in an airtight container in the refrigerator, and they will last for up to 3 days.
To freeze, transfer the mashed potatoes to an airtight container or freezer bag, press out as much air as possible, and freeze for up to 3 months. Thaw the mash either by using the defrost setting on your microwave or by defrosting it in the refrigerator overnight.
Reheat on the stovetop over low heat, stirring frequently, or in the microwave until heated through. When reheating, add a splash of milk or a pat of butter to prevent the mash from drying out.
Serving Suggestions
Mashed potatoes make the BEST indulgent side dish to accompany so many different main dishes!
My favorite proteins to serve with mashed potatoes are a perfectly medium-rare Coffee-Rubbed Steak or these succulent Grilled Chicken Tenders.
For veggies, the richness of the mash is balanced with the freshness of these Sautéed Fresh Green Beans With Crispy Prosciutto or some Roasted Broccoli And Carrots.
Recipe
Ingredients
- 4 lbs Yukon Gold potatoes cut into 1-inch thick slices
- 5 teaspoons salt divided
- 2 tablespoons butter
- 2 cups plain, non-fat Greek yogurt
- 1/2 cup unsweetened almond milk
Instructions
- Place the potatoes in a large pot and cover them with cold water until it's one inch above the top of the potatoes. Generously salt the water with about 2 teaspoons of salt.
- Cover with a lid and bring to a boil. Once boiling, reduce the temperature slightly to maintain a gentle boil. Cook until the potatoes can be pierced easily with a fork with almost no resistance, about 20 to 25 minutes. Drain well and place back into the pot.
- Melt the butter in a small bowl.
- In a separate microwave-safe bowl, microwave the yogurt and almond milk in 15-second increments, whisking in between, until the liquid is JUST warm, being careful not to curdle it. Mine took about 1 minute, whisking every 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 2 to 3 teaspoons of salt, or to taste.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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