These Skinny Mashed Potatoes are made with creamy Greek yogurt and chicken broth. A skinnier version but still full of flavor with a creamy texture.
Side Dish Recipe:
If you love mashed potatoes as much as I do you just have to do them skinny some times. Yes, my favorite recipe is this one, The World's Best Mashed Potatoes. But I call those my holiday potatoes.
You just have to have people to share them with or you may end up eating them all by yourself! They are that good.
This recipe for Skinny Mashed Potatoes is also really yummy and better for you.
How to make Skinny Mashed Potatoes:
Step two: Once potatoes are tender turn off the burner, drain potatoes, and return to pot. Add greek yogurt (or light sour cream), skim milk, and chicken broth.
- Tip: If you are not a fan of greek yogurt I would suggest using light sour cream.
Step three: Mash until you have your desired texture. For a creamier mashed potato use a hand mixer to mash potatoes and add more broth (or add more skim milk) as needed.
Step four: Add all seasonings to taste to potatoes and mix until well combined.
What makes these Skinny Mashed Potatoes?
For these mashed potatoes I skipped the butter and heavy full fat milk and to get them creamy I instead used plain Greek yogurt, skim milk, and chicken broth.
I used seasoning salt to bring out more flavor with my seasonings.
When you are skipping the butter you might need a little something to bring out the flavors.
You can add more yogurt, milk, or broth as needed to get these potatoes as creamy as you like them.
Mashed Potato Recipes:
- Cream Cheese Mashed Potatoes
- Garlic Red Potatoes
- Sour Cream and Chive Mashed Potatoes
- Twice Baked Mashed Potatoes
- The Best Mashed Potatoes
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Skinny Mashed Potatoes
Ingredients
- 6 Yukon gold potatoes medium
- ¼ cup plain Greek yogurt (or light sour cream)
- ¼ cup skim milk
- ¼ cup chicken broth (or vegetable broth, if preferred)
- ½ teaspoon seasoning salt (or regular salt to taste)
- ½ teaspoon dried parsley (or to taste)
- ½ teaspoon dried chives (or to taste)
- ¼ teaspoon pepper (or to taste)
- ⅛ teaspoon garlic powder (or to taste)
Instructions
- Start by peeling and dicing potatoes then place in a large pot. Cover with water and cook on medium/high heat until boiling. Allow potatoes to cook until tender.
- Once potatoes are tender turn off the burner, drain potatoes, and return to pot. Add greek yogurt (or light sour cream), skim milk, and chicken broth.
- Mash until you have your desired texture. For a creamier mashed potato use a hand mixer to mash potatoes and add more broth (or add more skim milk) as needed.
- Add all seasonings to taste to potatoes and mix until well combined.
Notes
- Tip: If you are not a fan of greek yogurt I would suggest using light sour cream.
Nutrition
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This was an excellent recipe.
I made these today for Easter dinner.
My healthy change was to leave the skin on (yes, even Yukon gold or new potatoes). This increases fiber and vitamins.
These mashed potatoes were amazing! I made them to go with some grilled pork chops. The Hubs thought that they were very tasty, he said that the butter and garlic flavors really came out in these potatoes, and he enjoyed that. Note, there is no butter in this recipe. This recipe just works! It makes a big batch, reheats super well, so I got to use them the next night to go with some baked chicken thighs.
Delicious!! Whole family liked it! Only 3pts on Ww blue
So glad you all loved it!
How much potato in weight?
Probably about 5lbs
Hi, just wondering what the serving size is?
1 cup.
Thank you for this delicious low calorie recipe!! Its the only way I make mashed potatoes now.
I'm so glad you like it!