Skinny Smashed Potatoes

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

December 7, 2011 • 0 comments

This is a revised version of a recipe published on August 18, 2011.

My husband makes an appearance in the kitchen to cook the evening meal on occasion and one of his latest creations is his mashed potato recipe for Sunday dinner. His version cuts out the heavy cream, sour cream, and regular butter that you find in traditional recipes. Even so, these creamy, comforting potatoes taste incredibly good. The yogurt lightens up the dish a bit and adds tang, pairing well with many dishes, from light fish to hearty meat. Feel free to use a little more or less of any ingredient to suit your palate and adjust for variations in potato sizes.

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Skinny Smashed Potatoes Recipe

8 medium (3.75 pounds, or 60 ounces) red potatoes, scrubbed well, “eyes” and brown spots cut out

1/4 cup (60 ml) lowfat milk, hot

3 tablespoons (45 g) nonfat plain Greek yogurt, room temperature

2 tablespoons (28 g) soft butter spread with canola oil (or substitute butter or trans-fat free margarine)

1/4 cup (15 g) chopped parsley

2 tablespoons (6 g) chopped chives

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Quarter potatoes and immediately place in a medium pot filled with cold water to prevent browning. Bring to a low boil and cook for 10 minutes, until fork tender. Drain. Smash potatoes with a potato masher or sturdy whisk until somewhat smooth, leaving some small chunks. Stir in remaining ingredients and serve hot.

Makes 5 cups, 1/2 cup per serving

Nutrition Facts (per serving): Calories 168, Total fat 2g, Saturated fat 1g, Trans fat 0g, Sodium 146mg, Cholesterol 4mg, Total carbohydrates 33g, Fiber 3g, Protein 4g, Vitamin A 4% DV, Vitamin C 40% DV, Calcium 2% DV, Iron 3% DV.