Ah, mashed potatoes—a dish that instantly conjures memories of cozy family dinners, the kind where you can almost feel the warmth of the kitchen seep into your bones. But wait, these aren’t just any mashed potatoes; they’re a guilt-free indulgence, a luscious blend of creamy and healthy that seems too good to be true. Imagine the unexpected twist of Greek yogurt adding a tangy richness, while still keeping things light—like your favorite sweater on a brisk autumn day, comfortable yet surprisingly chic.
Steps
- Peel and chop the Yukon gold potatoes into 2-inch pieces and place them in a large pot. Add peeled, halved garlic cloves and 2 teaspoons of salt, then cover with cold water by about an inch.
- Bring the pot to a boil over medium-high heat, and cook the potatoes for 10 to 12 minutes until they are fork-tender. Drain the cooked potatoes and transfer them immediately to a stand mixer.
- Add low-fat sour cream, vegetable broth, butter, the remaining salt, and black pepper to the potatoes in the mixer. Mix until the potatoes are mashed to your preferred consistency.
- Serve the mashed potatoes warm, garnished with freshly chopped parsley if desired. For storage, keep the potatoes in an airtight container in the refrigerator for a few days.
- To reheat, use the stovetop or microwave, adding a bit of broth or water to achieve the desired creaminess. To prepare ahead, chop the potatoes up to three days in advance and store them in water in the fridge.
Ingredients
- 4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
- 6 garlic cloves, peeled and halved
- 2 ½ teaspoons salt, divided
- 8 ounces low-fat sour cream
- 1 cup low-sodium vegetable broth
- 2 tablespoons butter
- 1 teaspoon black pepper
- Chopped parsley for garnish
FAQ
- What type of potatoes are best for making mashed potatoes?
- Starchier potatoes, such as Yukon Gold or russets, are ideal for mashing due to their creamy texture. Avoid using waxy potatoes like red or white varieties, as they require more mashing and can lead to a gummy consistency.
- How can I mash potatoes if I don’t have a potato masher?
- You can use a stand mixer to achieve perfectly fluffy mashed potatoes. If you don’t have one, a fork will also work, although it may take a bit more effort.
- What should I do if my mashed potatoes are not creamy enough?
- If your mashed potatoes aren’t as creamy as you’d like, try adding a bit more broth, butter, or sour cream, then mash again until you reach the desired consistency.
- How do I store and reheat mashed potatoes?
- Store the mashed potatoes in an airtight container in the fridge for a few days. To reheat, use the stovetop or microwave, adding a little broth or water to loosen and rehydrate the potatoes as needed.
- Can I make mashed potatoes ahead of time?
- Yes, you can prepare the potatoes up to three days in advance by chopping and storing them in water in an airtight container in the fridge. When ready to cook, simply drain and proceed with the recipe as usual.
Tips
- Cut Potatoes Evenly: To ensure the potatoes cook evenly and quickly, chop them into uniform 2-inch pieces before boiling.
- Greek Yogurt Alternative: If low-fat sour cream is unavailable, you can achieve a similar creamy, tangy flavor by substituting Greek yogurt.
- Olive Oil Instead of Butter: For a healthier alternative, consider using olive oil in place of butter, which will still give the mashed potatoes a delicious taste with a different flavor profile.
- Use a Mixer for Fluffiness: Achieve perfectly light and fluffy mashed potatoes by using a stand or hand mixer instead of mashing by hand, which can save time and effort.
Equipment
- Stand Mixer – For mashing the potatoes to achieve a light and fluffy texture.
- Paddle Attachment for Stand Mixer – To mix the mashed potatoes properly.
- Large Pot – For boiling the potatoes and garlic.
