I love me some mashed potatoes, especially on Thanksgiving. The problem is that this dish is usually overloaded with tons of butter and cream, which can be a big problem if you're trying to stay healthy. One way I make my mashed potatoes healthier is by using Yukon Gold or Yellow Finn potatoes instead of the old stand-by, Russet potatoes.
It might seem peculiar that switching out potatoes makes a difference, but these smaller variety potatoes are naturally creamy and sweet, and their skins taste like butter. This means that you can cut down on the amount of butter and cream you would normally add to the dish.
When shopping for Yukon Golds or Yellow Finns, look for smaller ones that aren't much bigger than one inch in diameter. Potatoes harvested early are creamier because they're more tender. Also, the more yellow the potato, the better — it's vitamin A contained in the skin that give these potatoes their golden hue. There's potassium in the skin too, so when making your mashers, don't peel! Another great thing about Yukon Golds and Yellow Finns is that their skins are pretty thin and won't detract from the creaminess of your dish if you leave them on.
For a few more tips on how to make mashed potatoes healthier, read more.
- For added nutrition, add sweet potatoes to your mashers mix.
- Substitute reduced fat or lowfat milk for the cream, or try making them with evaporated skim milk.
- Cut back on salt by seasoning mashed potatoes with garlic, onion, and herbs.
- Omit dairy altogether and mash in cauliflower and broth instead.
How do you make your Thanksgiving meal healthier? Share the details in our Healthy Recipe Group.
Source: Flickr User karindaziel
Gucci
I'm glad you shared these tips. Yukon golds are so much better than russets!
1Tip #4 is great! Would never think to do that....I prefer sweet potatoes so I'll try that!!
2Yukon Golds are my favorite- they are the best for mashing; I like the texture. I boil them with a whole bulb of garlic and lately instead of using much butter I use low fat sour cream, and no milk. It's really good. (skins on of course!)
3I always use Yukon Golds for mashed potatoes. And I don't use butter or milk; just chicken stock and a bit of salt. They are to-die-for good!
4Fit, I just made these last night because I read your tip and they were ammmmmmmmmmmazing. I made enough potatoes for 8 people and only used 1.5tbs butter and 3oz of milk.
I used to use red and those never came out smooth and buttery even with butter, so after I switched ot traditional russet I was weary of changing it up, but now I can't understand why anyone would use anything besides yukon golds...how come russet are so popular?
5Good tips!
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