Mashed potatoes might just be the ultimate comfort food. But that doesn’t mean they have to be a guilty pleasure. These are light on butter, featuring Greek yogurt instead of cream, and have a boost of nutrition with the addition of white sweet potatoes. The result is a fluffy, flavorful, and satisfying dish that doesn’t need to make apologies for being lighter and healthier.
Ingredients:
- 2 pounds Yukon Gold or russet potatoes, washed and cut into 1-inch chunks (see Ingredient note)
- 1 pound white/yellow-flesh sweet potatoes, washed and cut into 1-inch chunks
- 5 garlic cloves, peeled
- 1 1/2 tablespoons butter
- 1/4 cup low-fat Greek yogurt
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons shredded Parmesan cheese (optional)
- Fresh chives, chopped (optional)
Directions:
Add potatoes, sweet potatoes and garlic to a large pot of salted water, cover and bring to a boil. Turn down heat once water begins to boil and continue simmering for about 10 to 15 minutes, or until potatoes are tender. Drain, reserving 1 cup of the cooking liquid and return to pot. Stir potatoes over low heat to dry for a minute. Add butter and mash until well incorporated. Add yogurt, salt, pepper, and cheese (if using) and continue mashing until smooth and creamy, adding some of the reserved cooking water as necessary to reach desired consistency. Top with fresh chives, if desired, and serve immediately.
Ingredient Note: Russet potatoes are ideal for mashing as they are high in starch. Yukon Golds, though lower in starch, also work well here and have a beautiful golden color.
