Healthy Mashed Potatoes with Greek Yogurt Haute & Healthy Living

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Heat the milk until steamy hot and set aside. Drain potatoes in a strainer. Then transfer back to the pot or in a large mixing bowl. Mash potatoes using an electric hand mixer starting with low speed. Pour in the hot milk slowly. Then the garlic, olive oil, nutmeg, and finally the Greek yogurt.

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Ingredients. 3 pounds Yukon Gold potatoes peeled or washed, cut into 2-inch pieces. 1 teaspoon kosher salt plus more for boiling potatoes. ⅔ cup milk heated. 2 tablespoons butter or olive oil heated with the milk. ½ cup plain nonfat Greek yogurt. Chopped parsley for garnish if desired.

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Place in a large pot of water covering the potatoes completely. Bring to a boil and boil for 15-20 minutes until the potatoes are fork tender. Drain the water. Using a potato masher start to mash the potatoes. Once about halfway mashed add the Greek yogurt, butter (cut into cubes) and half and half.

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The best potatoes for Greek yogurt mashed potatoes. Yukon gold and russet potatoes are generally used to make mashed potatoes. The choice between either of the two depends on your preferred consistency of potato mash. Yukon Golds are considered medium-starch potatoes, russet potatoes are high-starch potatoes. That starchiness leads to mashes.

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Directions. PEEL potatoes and cut into 1-inch pieces. PUT potatoes in large pot; add about ½ inch of water to pot and place over high heat. Once water is boiling, reduce heat to maintain gentle simmer and cover pan. (Alternatively, use folding vegetable steamer in pot.) COOK until potatoes meet no resistance when pierced with knife, 20 to 25.

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Boil the potatoes until they are soft enough to easily pierce with a fork. Depending on the size of your potato chunks, this can take anything from 5 to 25 minutes. After the potatoes have boiled, drain off the excess water, and add seasoning and Greek yogurt. Mash the potatoes with a potato masher until smooth.

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Step 1: Sauté. Melt butter in a 10"-wide skillet (preferably sort of deep) over medium heat until bubbling. Add potatoes, garlic, and a 5-finger pinch of kosher salt. Sauté until potatoes are starting to lightly brown and garlic is fragrant, about 8-10 minutes. Step 2: Braise.

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Instructions. Bring a large pot of water to boil. Add potatoes (peeled and cut into chunks). Cook for about 30 minutes until potatoes are fork tender. Remove from heat. Using a deep slotted spoon, move the potatoes from the pan with hot water into a large bowl. Reserve some of the cooked potato water.

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Step 2: Drain the potatoes, but (this is important!) make sure you RESERVE THE BROTH. Step 3: Mash your spuds. I use an old-school potato masher rather than a ricer, because I like to make mashed potatoes with skin on. More on that below. Step 4: Once mashed, add the butter, Greek yogurt, and salt and pepper to taste.

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Add about 1/4 teaspoon of salt and stir. Bring the pot of potatoes to a boil over medium/high heat. Boil for 20-25 minutes, or until the potatoes are fork-tender. Once tender, strain the potatoes and place them back into the pot. Add the remaining salt, pepper, yogurt, butter, and herbs.

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The Method. 1. Cook Potatoes. Peel (if desired) and dice the potatoes into 1.5 inch (3 cm) chunks. Place in a large pot and add enough water to fully cover the potatoes by about 1 inch (2 cm). Cover and bring to a boil, remove the lid and then reduce the heat to keep it at a low simmer (so that they don't boil over).

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Instructions. Clean potato. Using a fork, poke holes around the potato. To a pyrex or microwave-safe dish, add about 1″ of water. Place potato in dish and cover with plastic wrap. Cook in microwave for 8-12 minutes (depending on size of potato) or until soft to touch. Roughly mash entire potato and add remaining ingredients.

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Instructions. If desired, peel potatoes. Chop into one-inch pieces. Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Once boiling, boil 15-20 minutes until potatoes are fork tender. Drain potatoes and place in a large bowl. Mash thoroughly. Add Greek yogurt, milk, butter or olive oil, salt, and rosemary.

Healthy Mashed Potatoes with Greek Yogurt Haute & Healthy Living

Place the potatoes, garlic and salt inside a large pot and cover them with cold water. Bring to a boil, then reduce the temperature to and cook covered until the potatoes are fork tender. Drain the potatoes and garlic in a colander. Return the potatoes to the pot. Add the Greek yogurt, butter, remaining salt and pepper.

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Add the milk and butter to a microwave-safe bowl. Microwave the bowl for 30 seconds until the butter is melted. Don't let the mixture boil. Once the butter is melted, slowly add the greek yogurt to the bowl and whisk until smooth.

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Instructions. Peel and chop the potatoes into one-inch chunks. Place in a pot and fill with water until potatoes are just covered. Place on the stovetop over medium heat. Bring to a boil, and cook for about 15 minutes, until potatoes are tender and can be easily pierced with a fork. Turn off heat.