Photos by Emily Caruso
As a vegetarian, I’m all about the sides when it comes to Thanksgiving dinner. The roasted squash. The stuffing (or dressing, as it were). And of course, the mashed potatoes.
Those potatoes though, loaded with butter or sour cream, and with a starchy base to begin with, they can pack one heck of a calorific punch. But fear not! With a few simple substitutions it’s easy enough to make creamy, delicious mashed potatoes that won’t put such a strain on the old calorie bank.
To start with, choose the right potatoes. Varieties like Yukon Gold are naturally a bit sweet and have a buttery texture, so it isn’t necessary to add a ton of butter for great taste. Try using a ricer for really smooth and fluffy mashed potatoes. I like to leave the skin on my mashed potatoes because there are a lot of great nutrients and dietary fiber lost by removing the skins, but this is a matter of personal preference.
Vegetable broth adds both moisture and flavor. Then, we can add richness by subbing in reduced-fat Greek yogurt for the usual butter. A sprinkle of Parmesan cheese over the top is optional, but will add a lot of depth of flavor without adding too many calories.
This is how I like to lighten up my mashed potatoes, but there are other ways to go about it. For instance, for a lower carb version try replacing up to half of the potato with steamed, mashed cauliflower.Print
These lightened up mashed potatoes are made with buttery Yukon Gold potatoes and creamy Greek yogurt.
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