Potatoes, especially mashed potatoes, have gotten a bad rap over the years as a carby devils that might as well be cupcakes in disguise. But the contempt isn’t deserved. Sure, they’re not as loaded with nutrients as sweet potatoes, but they are a good source of fiber and vitamin C, and they have more potassium than bananas!
Potatoes contain different concentrations of nutrients in their flesh and skin, so they’re even better for you if you leave the skin on, like we did in this recipe. The red skins add color, flavor, and texture to these rustic mashed potatoes, and – bonus! – no time is wasted peeling them. Just make sure to give each potato a good scrubbing before you cook them.
Instead loading them with butter and cream, to make these mashed potatoes creamy, we added lots of protein-rich Greek yogurt. Chopped scallions simmered in almond milk imbue every bite with flavor; they taste like the creamy inside of a loaded baked potato! Take this recipe to another level by crumbling crispy turkey bacon sprinkled on top.
Greek Yogurt Mashed Potatoes
- ¾ cup unsweetened almond milk
- ¾ cup reduced fat (2%) plain Greek yogurt
- 6 Tbsp. green onions sliced, divided use
- 2 lbs. medium red potatoes cut into cubes
- ½ tsp. sea salt or Himalayan salt divided use
- ground black pepper to taste; optional
Heat almond milk, yogurt, and 2 Tbsp. green onions in small saucepan over medium heat. Bring to a boil. Turn off heat. Set aside.
Place potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 15 to 20 minutes, or until tender. Remove from heat.
Strain green onions from almond milk mixture; discard onions. Set aside.
Drain water from potatoes. Return potatoes to heat. Gradually add almond milk mixture, mashing potatoes as milk is added; cook over low heat for 1 to 2 minutes. Remove from heat.
Add remaining 4 Tbsp. green onions, remaining ¼ tsp. salt and pepper (if desired).
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photo by Kirsten Morningstar