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 fmashed 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.
Also if you love sweet potatoes, don't forget to check out my Sweet Potato Mash and for a lower carb alternative I also have a Cauliflower Mash.
Lighter Mashed Potatoes
The perfect recipe for creamy low calorie mashed potatoes using yellow fleshed potatoes and cooking in stock for that extra flavour.
- 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:
- WW Points - 5 per serving
- Gluten Free Friendly - use gluten free stock
- Vegetarian Friendly
- Calories - scroll down to nutritional info box
- Add in Ideas/Optional - pinch of chilli flakes, sauteed greens like cabbage or leeks or some of your favourite cheese grated.
- SUITABLE FOR FREEZING ❄️
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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
Hi thanks for fabulous recipe. Whatbchicken and vegetable stock do you use? I’m in the UK
I’ve been wanting to make Syn Free celeriac mash for extra speed. Do you think this recipe would work?
I made this tonight yo ho with your low-syn braising steak recipe & it was LUSH..! The whole family enjoyed it. I used Vegetable bouillon & added some garlic with the 0 fat greek yoghurt when mashing. Best mash ever..!
anne shelley says
this mash sounds great< do i peel the potatoes ?
Siobhan (Slimming Eats) says
yes, potatoes are peeled. Enjoy!!
Made this yesterday along with the beef stew, absolutely amazing, plus my stomach is feeling so much better thanks to your recipes.