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!
Servings: 10 servings
Equipment
- Stand Mixer or
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.
Video
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
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