Potatoes, especially buttery, creamy mashed potatoes, get a bad rap, but the contempt isn’t deserved.
Potatoes contain fiber, vitamin C, and potassium. They contain different concentrations of nutrients in their flesh and skin, so they’re even better for you if you leave the skin on.
The red skins add color, flavor, and texture to these rustic mashed potatoes, and – bonus! – no peeling.
Just make sure to give each potato a good scrubbing before you cook them.
Instead of loading them with butter and cream, we added lots of protein-rich Greek yogurt.
Kick things up a notch and crumble crispy turkey bacon on top.
Greek Yogurt Mashed Potatoes
- ¾ cup unsweetened almond milk
- ¾ cup reduced-fat (2%) plain Greek yogurt
- ¼ cup + 2 Tbsp. green onions, sliced, divided use
- 2 lbs. medium red potatoes cut into cubes
- ½ tsp. sea salt (or Himalayan salt), divided use
- ground black pepper (to taste; optional)
Heat almond milk, yogurt, and 2 Tbsp. green onions in small saucepan over medium heat. Bring to a boil. Turn off heat. Set aside.
Place potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; gently boil for 15 to 20 minutes, or until tender. Remove from heat.
Strain green onions from almond milk mixture; discard onions. Set aside.
Drain water from potatoes. Return potatoes to heat. Gradually add almond milk mixture, mashing potatoes as milk is added; cook over low heat for 1 to 2 minutes. Remove from heat.
Add remaining ¼ cup green onions, remaining ¼ tsp. salt and pepper (if desired).
Body Beast Portions
Portion Fix Containers
2B Mindset Plate It!
A great FFC as part of lunch.
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe you’re asking about.
Photo by Kirsten Morningstar