Healthy Mashed Potatoes

5 from 9 votes

Lighten up your Thanksgiving with these delicious healthy mashed potatoes! These mashed potatoes are made with Greek yogurt, a little bit of butter, and tons of fresh herbs!

Prep 20

Cook 25

Total 45

Fat 6

Carbs 39

Protein 7

Yield

Ingredients

3 lbs. russet potatoes rinsed and quartered
1/2 teaspoon sea salt divided
1/8 teaspoon black pepper
1/2 cup nonfat Greek yogurt
1/4 cup butter plus more for serving
1 tablespoon fresh thyme minced
1 tablespoon fresh rosemary minced
1 cup 2% milk

Instructions

Place the quartered potatoes into a large pot and fully submerge them with water. Add about 1/4 teaspoon of salt and stir.
Bring the pot of potatoes to a boil over medium/high heat. Boil for 20-25 minutes, or until the potatoes are fork-tender.
Once tender, strain the potatoes and place them back into the pot. Add the remaining salt, pepper, yogurt, butter, and herbs. Use an electric mixer (for smoother mashed potatoes) or potato masher (for chunkier mashed potatoes) to mash potatoes.
Slowly stir in the milk, a little bit at a time, until you’ve reached the desired consistency.
Top with additional butter, if desired, and enjoy.

Tips & Notes

Storage: Store these healthy mashed potatoes in an airtight container and refrigerate for up to 3 days.
Reheating Instructions: When ready to serve, warm the potatoes up in the microwave or transfer to an oven-safe baking dish and heat until warmed through. You may need to mix in a splash of milk or a dollop of Greek yogurt to thin the potatoes out a little bit.
Potatoes: We kept the skin on the potatoes. If you prefer peeled potatoes, peel them before chopping. The bigger your potato chunks, the longer they will take to boil. These mashed potatoes are also delicious with Yukon gold potatoes!

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Nutrition Facts