Healthy Mashed Potatoes

4.80 from 10 votes

These Healthy Mashed Potatoes are creamy, absolutely delicious and made lighter with Greek yogurt, less potatoes and a whole head of cauliflower! The perfect side dish for your holiday table or weeknight dinner.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Keyword: cauliflower mashed potatoes, Greek yogurt mashed potatoes, healthier mashed potatoes, Healthy Mashed Potatoes, healthy mashed potatoes recipe, healthy Thanksgiving side dish, lightened up mashed potaotes, low calorie mashed potatoes, mashed potatoes with cauliflower

Servings:

Ingredients

1 1/2 lbs yukon gold potatoes peeled and cut into 2-inch cubes
1 large head cauliflower cut into florets
1/4 cup plain Greek yogurt
1/2 cup milk
1/4 cup low sodium chicken broth
2 tablespoons butter
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Garnish with fresh thyme and chives

Instructions

Cook the potatoes and cauliflower. Add the chopped potatoes and cauliflower florets to a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until everything is fork-tender, about 15 to 20 minutes.
Drain well. Drain the potatoes and cauliflower really well, then return them to the warm pot. Let them sit for a minute or two to allow any excess moisture to evaporate. This helps prevent watery mashed potatoes.
Mash everything together. Use a potato masher to break up the potatoes and cauliflower first. Add the Greek yogurt, milk, chicken broth, garlic powder, salt and pepper.
Mix until creamy. Using an electric hand mixer on low speed, mix everything just until smooth and creamy, about 15 to 20 seconds. Avoid overmixing, as this can release too much starch from the potatoes and make them gummy.
Adjust and serve. If the mashed potatoes are too thick, add a splash more milk or broth until you reach your desired consistency. Taste and adjust the seasonings as needed, then serve warm with your favorite toppings.

Notes

Prepping and Storage: These mashed potatoes can be made ahead of time and stored in an airtight container in the refrigerator for 3 to 4 days. Reheat on the stovetop over low heat or in the microwave, adding a splash of milk or broth as needed to make them creamy again.

Nutrition