If you are looking for Lighter Mashed Potatoes recipe that taste amazing, then you have come to the right place.
When it comes to creating low calorie mashed potato most of us always miss that creamy flavour that the butter and milk or cream gives, but we don't really want to use all those calories to add it either.
The key to delicious low calorie mashed potatoes is a waxy type potato. I like to use yukon gold potatoes for mash potatoes, which have a lovely golden flesh and when cooked have an delicious buttery flavour that makes the perfect mashed potatoes.
Floury potatoes tend to be quite try for mashed potatoes unless adding heaps of butter, milk or cream which we want to reduce the use of to keep the calories down.
So when choosing a type of potato for this, avoid the floury varieties and choose a waxy yellow fleshed variety instead.
Then for flavour you need some stock to cook them in, I recommend chicken or vegetable (not beef), and just cover the amount of potatoes in the pot, don't over cover them. Cooking in the stock, just adds to the flavour. They are seriously amazing.
Once the potatoes are cooked you can mash with a little bit of the stock until desired consistency and stir in the yoghurt for a taste that resembles soured cream and is just amazing. These are so good I could eat just a bowl of this on it's own.
If you want to vary up these mashed potatoes, you can add some cabbage or kale for colcannon, or spring onion, or even some fresh herbs or garlic and if you have a few calories spare add in some grated cheese for a delicious creamy cheesy mash. So many possibilities.
To mash the potatoes and get them super smooth (no lumps), I prefer to use a potato ricer, but a regular potato masher will do too.
- 900g/2lbs of yellow fleshed waxy potato, peeled and cubed
- chicken or vegetable stock (broth)
- ½ cup (8 tablespoons) of fat-free plain yoghurt
- 1 egg
- salt and black pepper
- optional: pinch of chilli flakes
- Place the potatoes in a saucepan
- Just cover with stock
- Bring to a boil and simmer for approx 15 minutes until soft
- Drain, but reserve stock.
- Using a potato ricer or masher, mash the potatoes.
- Add a little bit of the reserved stock at a time, until you have a nice smooth mash potato (approx ½ cup/120mls of the reserved stock in total)
- Add the yoghurt and egg and mix until smooth and creamy
- Season well with salt and black pepper.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition InformationYield 4 Serving Size 1 SERVING
Amount Per Serving Calories 177Total Fat 0.1gSaturated Fat 0.1gCholesterol 0.6mgSodium 382.1mgCarbohydrates 30gFiber 4gSugar 2gProtein 11g