Lovers of mashed potatoes have to be cholesterol-hearty: There’s lots of saturated fat-laden butter, cream, and sour cream in each delicious forkful.
But you can make an alternative version with nonfat versions of Greek yogurt, labne (kefir cheese) and/or sour cream.
> The history of potatoes.
*Use a total of ½ cup of yogurt/labneh/sour cream per pound of potatoes.
†Use 1 teaspoon minced canned chipotles in adobo sauce, 1 teaspoon ground cumin and 2 tablespoons chopped fresh cilantro (instead of the basil or dill.
1. SKINS ON. Place the potatoes in a large pot of salted water; water should cover the potatoes by 2 inches. Why keep the skins on the potatoes? Because in addition to the nutrition they contain, potatoes boiled whole in their skins absorb less water and produce lighter, fluffier mashed potatoes.
2. BOIL. Bring to a boil over medium-high heat. Reduce heat to medium and cook until potatoes are tender when pierced with a fork (about 15 minutes). Drain.
4. STIR. Add the yogurt/labneh/sour cream and stir until smooth. If the mixture is too thick for your preference, add some nonfat milk until you reach the desired consistency. You can stir the herbs into the potatoes or sprinkle them on top as a garnish.
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