January 28, 2012: Skinny Mashed Potatoes Recipe

For yummy mashed potatoes that don’t pack a lot of calories, this recipe fits the bill perfectly! These potatoes are flavorful and creamy enough to make you think they’re loaded with fat.

Skinny Smashed Potatoes served with Buttermilk Chicken with Mushroom Sauce and Sugar Snap Peas

Skinny Mashed Potatoes

4 large red potatoes (or combination of red and Russet potatoes)

¼ cup low fat buttermilk, warmed through

2 T. plain yogurt

1 T. margarine

1 t. dried parsley

1 T. chopped chives (or substitute green part of green onions, minced)

½ t. dehydrated garlic

Kosher salt and freshly ground black pepper to taste

If using Russet potatoes, peel them. Cut all potatoes into fourths. Place in a pot and add water to cover. Bring to a boil; reduce heat and cover. Boil gently for 30 minutes, or until soft. Drain and return to pot. Place on warm stove burner to evaporate any remaining water.

Add remaining ingredients. With a manual masher, coarsely mash potatoes.

Serves 4