Simple and Trusted Mashed Potatoes

Mashed potatoes are a Thanksgiving must, but this delicious side dish is usually packed with butter and cream. Try substituting Greek yogurt and skim or almond milk to still keep your mashed potatoes light and creamy but not adding in the extra fat that comes with butter and half-and-half.

The Best Potatoes for Mashed Potatoes

The best potatoes to use for mashed potatoes are Russet potatoes or Idaho potatoes because of their high starch content.  Yukon gold potatoes are another good option, the texture of Yukon gold is a  bit more buttery and not quite as starchy.

If using Yukon gold potatoes, you can leave some of the skin on for a bit of texture. Russet or Idaho potatoes have tough skin that should be peeled first.

Tips for making Mashed Potatoes

• Drain Well: I usually let them sit for about 5 minutes or so to completely drain or even drain well and put them back in the warm pot for a few minutes to make sure all liquid is evaporated.
• Mash by Hand: Use a hand masher or a potato ricer for the creamiest potatoes. An electric mixer, stand mixer or food processor can work but it can also break down the starches in the potatoes and cause a gummy texture if they are overmixed.

A simple way to make Mashed Potatoes

Ingredients

• 5-6 (3 lbs.) medium gold Potatoes
• 1/3 cup plain Greek yogurt
• ½ – 2/3 cup skim milk or your favorite non-dairy milk
• ½ tsp. salt and ¼ tsp. pepper
• 1/8 tsp. garlic powder
• 1/8 tsp. onion powder
• ½ tsp. dried parsley
• ½ tsp. dried chives

Instructions

1. Peel and chop potatoes into chunks. Tip: the smaller the chunks the easier they will be to mash later. Place them in a large soup pot and fill with enough water to cover the potatoes.
2. Bring pot to a boil, then reduce heat and simmer for 15 minutes.
3. Drain potatoes and add the remaining ingredients to the pot.
4. Use a potato masher to mash until smooth and enjoy your healthy but tasty mashed potatoes.