Healthy Mashed Potatoes
Updated Oct 05, 2025
Healthy mashed potato recipe made with Yukon gold potatoes and low-fat sour cream and my secret ingredient veggie broth are easy to make and ready in 30!
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Try my LIGHTER, healthier mashed potatoes!
I’ll take pretty much any version of mashed potatoes, but these Healthy Mashed Potatoes have to be one of my favorite versions I make. Mashed Yukon gold potatoes are flavored with plenty of garlic, low-fat sour cream, and just two tablespoons of butter plus vegetable broth for a lighter addition.
If you’re looking for a fuss-free, healthy version of mashed potatoes, I think you’ll be very pleased with this recipe.
Happy Cooking!
– Yumna
Healthy Mashed Potatoes Ingredients
- Yukon gold potatoes: These make the best light mashed potatoes, but russets or any yellow potato works. Avoid red or white potatoes, because they require more mashing, which can make them taste pasty.
- Garlic: Just peel and halve the garlic cloves. No mincing required.
- Low-fat sour cream: Greek yogurt or low-fat milk works, too.
- Vegetable broth: I like to make homemade vegetable stock. You can also buy low-sodium broth at the store.
- Butter: I recommend unsalted butter so you can control the amount of salt in the recipe. You can also use olive oil, or just skip it.
- Fresh parsley: Read my tips on how to chop parsley. You can also garnish the potatoes with fresh chopped dill, chives, or oregano.
- Seasonings: Just salt and pepper.
How to Make Healthy Mashed Potatoes
Healthy Mashed Potatoes
This healthy mashed potato recipe is made with Yukon gold potatoes and low-fat sour cream and my secret ingredient veggie broth are easy to make and ready in 30!
Video
Ingredients
- 4 pounds yukon gold potatoes peeled & cut into 2″ chunks
- 6 garlic cloves peeled and halved
- 2 ½ teaspoons salt divided
- 8 ounces low-fat sour cream
- 1 cup low-sodium vegetable broth
- 2 tablespoons butter
- 1 teaspoon black pepper
- Chopped parsley for serving
Instructions
- Place the potatoes, garlic, and 2 teaspoons of salt in a large pot and cover with 1 inch of cold water. Bring to a boil over medium-high heat. Once the potatoes reach a boil, cook for 10–12 minutes, or until fork-tender. Drain, then immediately transfer them to a stand mixer fitted with the paddle attachment.
- Add the sour cream, vegetable broth, butter, remaining ½ teaspoon salt, and black pepper. Mix until the potatoes break down and the mixture reaches your desired consistency. If you don't have a stand mixer or hand mixer, you can use a potato masher.
- Serve warm and top with fresh parsley, if desired.
Equipment
- Stand Mixer or
Notes
- My Top Tip: Cut the potatoes into similar-sized pieces. They cook more evenly and quickly when cut into 2″ chunks, as compared to boiling them whole.
- Storage: Store leftovers in an airtight container in the fridge for 3–5 days.
Nutrition
Serving: 0.5cup, Calories: 195kcal, Carbohydrates: 34g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 14mg, Sodium: 629mg, Potassium: 823mg, Fiber: 4g, Sugar: 2g, Vitamin A: 149IU, Vitamin C: 37mg, Calcium: 59mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Video Tutorial
Recipe Variations
- Use roasted garlic. Instead of boiling the garlic with the potatoes, make roasted garlic for a caramelized flavor.
- Add cauliflower. For an even lighter dish, boil cauliflower and substitute it for some of the potatoes.
- Make ranch mashed potatoes. Stir some homemade (or store-bought) ranch seasoning into the mashed potatoes before serving.
Recipe Tips
- Cut the potatoes into similar-sized pieces. They cook more evenly and quickly when cut into 2″ chunks, as compared to boiling them whole.
- Prep the potatoes ahead of time. You can chop the potatoes up to 3 days in advance and store them in an airtight container with water in the fridge. When you’re ready to cook, just drain them and cook as usual.
- Start with cold water. If you add the potatoes to already-boiling water, it will cook the outsides too quickly and leave the insides underdone.
- Warm the dairy. Put the sour cream and butter in the microwave for a few seconds before mixing them in so the potatoes stay smooth and hot.
Serving Ideas
- Mains: Easy Thanksgiving Turkey, Roasted Chicken, Grilled Flank Steak
- Sides: Roasted Broccolini, Skillet Dinner Rolls, Oven Roasted Carrots
- Salads: Butternut Squash Quinoa Salad, Beet Orange Salad, Fall Harvest Salad
Comments
This is my go-to recipe for mashed potatoes. They come out perfect every time and Iโm so glad itโs on the lighter, โhealthierโ side. Sooo good. Thank you!
Aww, yay!! So glad you love the recipe! Thank you so much!!
Amazing!!!!! This is the only recipe I’ll be using from now on for mashed potatoes!
Love that!! Thank you so much!
Thanks a lot for sharing these delicious recipes! ๐๐
You’re so welcome, Belma!
Oh my goodness, this is good!
It didn’t need ranch seasoning at all, but I made some with the nutritional yeast to try on baked and roasted potatoes later. I used fat free plain Greek yogurt instead of sour cream in the mashed potatoes and it was great! Next time, I’m leaving out the salt in the water because it was just too much for me. Everyone can add salt to their own taste if I ever share in the future. I didn’t use the pepper, either.
The instructions weren’t very clear about whether or not to remove the garlic when draining, so I picked out what I could ID and was happy with the amount of garlic flavor remaining.
Yay!! So happy you liked it, Patricia! Thank you so much!
I really want to make this. I don’t have a stand mixer. What do I use instead?
Great question! You can use an electric hand mixer, potato masher, or even a fork. Hope you enjoy!!
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