Light & Creamy Mashed Potatoes
sides / meat free
Garlicky, herby mashed potatoes that are extra creamy and lightened up with Greek yogurt!
Mashed potatoes are truly a love language, and this is my go-to recipe for lighter, creamier mashed potatoes. I flavor them with tons of roasted garlic, lots of fresh thyme, and cracked black pepper. A trick to getting them so creamy is using nonfat plain Greek yogurt. It not only takes the place of tons of butter or heavy cream, but it also adds extra added protein which is always a plus.
Here are the Ingredients for these Light & Creamy Mashed Potatoes:
Vegetables - Russet Potatoes, Garlic, Fresh Thyme
Seasonings - Salt, Black Pepper
Dairy - Butter, Milk, Greek Yogurt
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Yield 4-6
Prep time
10 MinCook time
20 MinTotal time
30 MinLight & Creamy Mashed Potatoes
Garlicky, herby mashed potatoes that are extra creamy and lightened up with Greek yogurt!
Ingredients
- 1 1/2 lbs russet potatoes (about 6 medium potatoes)
- 1 head of garlic
- 1 tsp salt
- 1 tbsp black pepper
- 1 tbsp butter
- 1/2 cup nonfat Greek yogurt
- 1/2 cup low fat milk
- 1 tbsp fresh thyme
Instructions
- Cut the very top of the garlic head off and place the remainder large head in some tin foil and drizzle with olive oil. Wrap in foil and bake at 400 F for 30 minutes.
- Peel and cube the potatoes and boil a large pot of salted water. Once water is boiling, add in the potatoes and cook until they are soft enough to pierce your fork easily through.
- Drain and add the hot potatoes to a mixing bowl and use a masher to mash the potatoes down.
- Add the butter, Greek yogurt, salt, pepper, milk, and thyme. Use a stand mixer or hand mixer to mix it all together until creamy consistency forms.
- Once roasted garlic is done and cooked enough to handle, squeeze out the garlic and blend into the mashed potatoes.
- Serve with more thyme and a drizzle and olive oil!
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