Healthy Mashed Potatoes

5 from 532 votes

Healthy Mashed Potatoes, light in calories, but loaded with flavor. Veggie broth is used in place of heavy cream and just 2 pats of butter make it silky!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 195kcal

Author Yumna Jawad

Equipment

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 cold water by 1 inch. Place over medium high heat and bring to a boil. Once the potatoes reach a boil, cook for 10 to 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 have broken down and the mixture reaches your desired consistency.
Serve warm and top with fresh parsley, if desired.

Video

Notes

Storage: Kept in an airtight container in the fridge, these mashed potatoes will keep for a few days. They can be reheated on the stovetop or in the microwave. You might need to add a little broth or water to loosen the potatoes and make them creamy.

Make Ahead Tips: You can chop the potatoes up to 3 days in advance and store them in the fridge in an airtight container with water. When it's time to cook the mashed potatoes, drain the potatoes and cook as usual.

Substitutes: For best results, follow the recipe as is. However you can leave out the butter if you'd like or substitute low fat milk for the sour cream.

Nutrition