Healthy Mashed Potatoes
Updated Sep 22, 2026
Healthy mashed potatoes made with Yukon Gold potatoes, garlic, low-fat sour cream, vegetable broth, and just 2 tablespoons of butter. Ready in 30 minutes.
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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. I know white potatoes get a bad rap when people talk about eating healthy, but they actually have plenty going for them, including potassium and vitamin C. So with my healthy mashed potatoes recipe, I’m not trying to replace the potatoes with cauliflower or anything like that. I just keep what I add to them a little lighter with low-fat sour cream, two tablespoons of butter, and vegetable broth instead of heavy cream.
I boil garlic with the Yukon Gold potatoes so it softens enough to mash right in. It’s a small thing, but it helps these mashed potatoes taste like regular mashed potatoes instead of a lighter version where something feels missing. You still get that creamy, garlicky texture without needing a lot of butter or heavy cream.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I kept adjusting the vegetable broth while I was testing these because I wanted the potatoes creamy without pouring in milk or heavy cream. When I held back too much, they were just too thick and dry. The cup of broth, along with the sour cream, ended up being the balance I liked best. Not too watery-tasting either.
I tried a few different potatoes too, and I liked the Yukon Golds best for this recipe. They already have a naturally buttery texture, which helped a lot since I’m only using two tablespoons of actual butter here. With some of the other potatoes I tested, I kept wanting to add more.
Happy Cooking!
– Yumna
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Healthy Mashed Potatoes Ingredients
- Yukon gold potatoes: Cut them into roughly 2-inch pieces and keep them close to the same size so they cook evenly. You can peel them completely or leave a little skin on for more texture.
- Garlic: Use fresh cloves that are firm and not sprouting, since sprouted garlic can taste more bitter. If you don’t have fresh garlic, use about ¾ teaspoon garlic powder instead, but wait and add it after the potatoes are drained rather than boiling it with them.
- Low-fat sour cream: Let it sit out for a few minutes if you can. Very cold sour cream can cool the potatoes down quickly when you mix it in. Greek yogurt works really well here too, and I use it pretty often. Use plain Greek yogurt.
- Vegetable broth: Go with low-sodium, or you can try my homemade vegetable stock recipe so you can control the seasoning yourself. If your potatoes already seem very soft after draining, add the broth gradually instead of pouring it all in at once.
- Butter: Soften it first so it melts in easily. If you want to cut it back further, you can, but the potatoes will taste a little less rich.
- Seasoning: Just salt and pepper. Salt the cooking water well, then taste again after mashing before adding more. Freshly ground is best, but pre-ground is completely fine.
- Parsley: Optional. Add it right before serving rather than mixing it in early.
How to Make Healthy Mashed Potatoes
These step-by-step photos walk you through how to make Healthy Mashed Potatoes. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Healthy Mashed Potatoes recipe below
1. Boil Potatoes and Garlic
Place the potatoes, garlic, and some of the salt in a large pot. Cover with cold water and bring to a boil.
2. Drain the Potatoes
Once the potatoes are fork-tender, drain them and the garlic together, and add them to a bowl.
3. Add Sour Cream and Broth
Add the sour cream, vegetable broth, butter, remaining salt, and black pepper to the potatoes and garlic.
4. Mash Until Creamy
Mix everything until the potatoes reach the consistency I want. I stop once they are smooth so I don’t keep working the potatoes and make them gummy.
Recipe Video Tutorial
Full Healthy Mashed Potatoes Recipe
Healthy Mashed Potatoes
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.
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
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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 mashed potato recipe, boil cauliflower and substitute it for some of the potatoes.
- Fresh herbs: I like folding in 2 tablespoons of chopped chives, parsley, or dill after mashing.
Recipe Tips
- Start the potatoes in cold water. I add the potatoes to the pot before bringing the water to a boil so the centers have time to cook through without the outsides getting too soft first.
- Drain them as soon as they are fork-tender. I don’t let the potatoes hang out in the cooking water once they’re done. They can absorb extra water, which makes it harder to get the consistency right when I mash them.
- Stop mixing once they’re creamy. This is especially important when I use a stand mixer. Potatoes can turn gummy pretty quickly if I keep mixing after they’re already smooth.
- Keep a little extra broth nearby. Mashed potatoes thicken as they sit, so if I need to loosen them before serving, I stir in a small splash of warm vegetable broth rather than adding more butter.
Serving Ideas
- Make it a holiday plate. I serve them next to my dry brined turkey breast or a whole dry brined turkey, with a ladle of turkey gravy over the top.
- Pair them with a roast. A whole roasted chicken, Prime Rib Roast or even Roasted Leg of Lamb makes it feel like a real Sunday dinner without much effort, and the pan drippings are so good over the potatoes.
- Keep it a weeknight thing. They also go with something simple, like my skillet rosemary chicken or oven baked chicken breast on a regular night.
Troubleshooting
I usually see this happen when the potatoes are mixed for too long. Once the potatoes are smooth, I stop the mixer. Continuing to beat them releases more starch and can make the texture sticky instead of creamy.
I make sure the potatoes are drained really well before adding the sour cream, broth, and butter. If mine still seem a little loose after mixing, I let them sit for a few minutes before adding anything else because they will thicken slightly as they stand.
That is normal as mashed potatoes cool. I stir in a small amount of warm vegetable broth until I get the consistency back where I want it.
Comments
Is the garlic supposed to be discarded after boiling? That was unclear to me.
Hi! Good question. After you drain the potatoes, leave the garlic in the pot with them, then add the other ingredients. The garlic cloves will be nice and tender and mash well into the potatoes for extra flavor.
These really are the best potatoes I’ve ever tasted. Follow the directions to a tee and always receive compliments on them.
Aww, that makes me so so happy to hear, JB!
Absolutely delicious. My new go to recipe for mashed potatoes. Halved the recipe for 2 people, added one big garlic clove with the 2lbs potatoes. And left it in while mashing the potatoes(by hand) Added 1/2 tsp dried parsley, ran out of fresh. Oh, and only added 1/2 tsp salt while boiling potatoes, figured that ‘better then bouillon’ veggie stock had enough salt in it. Our new favorite! Thank you for this tasty recipe. Am going to try it with some cauliflower next time!
Aww, yay! Amazing!! So happy you loved it, Janny!
This is my go-to recipe for mashed potatoes. They come out perfect every time and I’m so glad it’s on the lighter, “healthier” 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! 🙏👌
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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