Lighter Garlic Mashed Potatoes
by Amber Pankonin, Registered Dietitian, Lincoln, Nebraska
Registered Dietitian Amber Pankonin puts a fresh spin on classic mashed potatoes, opting for less butter, cutting out cream cheese and sour cream, and adding fresh aromatics like garlic and chives.
- 3 pounds Russet potatoes, peeled and quartered
- 4 tablespoons unsalted butter
- 1 cup plain Greek yogurt
- 2 tablespoons fresh chives, chopped
- 1 teaspoon fresh garlic, minced
- 1½ teaspoons salt
- ¼ teaspoon pepper
In a large stock pot, cover the potatoes with cold water, bring to a boil, and cook until tender. Drain potatoes and return to the pot. Add the butter, Greek yogurt, fresh chives, garlic, salt, and pepper and mix with a hand mixer until ingredients are combined.