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Skinny Mashed Potatoes

Skinny Mashed Potatoes

Jennie Duncan
Mashed potatoes made without butter and milk! Skinny Mashed potatoes made with Greek Yogurt and Chicken Broth!
5 from 3 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 10 servings
Calories 85 kcal

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)
  • 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

Serving: 1cupCalories: 85kcalCarbohydrates: 19gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 148mgPotassium: 458mgFiber: 2gSugar: 1gVitamin A: 181IUVitamin C: 22mgCalcium: 27mgIron: 1mg
Keyword Greek Yogurt Mashed Potatoes, Skinny Mashed Potatoes
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