This post was created in partnership with Stonyfield. As always, all opinions are 100% my own.
Need a healthier Thanksgiving side dish that doesn’t skimp on flavor? This one is rich & creamy thanks to Greek yogurt – it packs in flavor without added fat!
Roasted garlic is one of those ingredients that just makes everything better. It’s so beautifully sweet and the entire house smells fabulous while it’s in the oven!
This year, my in-laws suggested only having sweet potatoes and not regular mashed potatoes at the dinner table, and
my eyeballs popped out of my head I told them not to worry, that I’d make the regular ones if they made the sweet ones.
There’s just something about Thanksgiving dinner (in my mind) that requires both types of potatoes. Plus, they’re perfect for soaking up all of that turkey gravy! We all know that Thanksgiving can be a time of overindulgence, so I decided I’d try to make a lightened up version of mashed potatoes that would still be as swoon-worthy as the ones that are full of oodles of butter and cream.
Enter fat free Greek yogurt. It helped add a wonderful richness and tanginess to the potatoes – something I’d normally get by using heavy cream, sour cream, lots of butter and even occasionally a bit of cream cheese. I only had to add a little butter and a few splashes of milk and the results were so smooth and creamy that my family was shocked that it was reduced fat.
I really enjoy mashed potatoes with the skins still on (plus it saves on prep time not having to peel them!), but if you aren’t into them, feel free to peel the potatoes before you boil them. And if you like yours super smooth, run the cooked potatoes through a ricer.
I made these as a test run alongside a really tasty turkey meatloaf last week, and will definitely be making another batch to bring to my family’s Thanksgiving dinner this year.
Roasted Garlic Mashed Potatoes
Need a healthier Thanksgiving side dish that doesn't skimp on flavor? This one is rich & creamy thanks to Greek yogurt - it packs in flavor without added fat!
For the roasted garlic:
1 whole head garlic
Freshly cracked black pepper
For the potatoes:
2 pounds red-skinned potatoes, scrubbed and diced (making sure all of the pieces are fairly similar in size so they cook evenly)
1 1/2 teaspoons kosher salt, divided
1/3 cup finely chopped flat-leaf parsley
1/3 cup plain Greek yogurt (I used Stonyfield Greek 0% Fat)
2 tablespoons milk (I used whole, but any milk you have is fine)
1 1/2 tablespoons unsalted butter
1/4 teaspoon freshly cracked black pepper
- Preheat oven to 400°F. Peel off most of the papery exterior of the garlic head, and slice the top 1/4 inch or so off. Set the garlic on a piece of aluminum foil, drizzle with a little olive oil and sprinkle with a bit of kosher salt and freshly cracked black pepper. Bake until caramelized, about 40 minutes. Remove from oven and let cool.
- Meanwhile, place potatoes and 1 teaspoon salt in a large pot and cover with cold water by 1-2 inches. Place it on the stovetop over high heat, uncovered, and bring to a boil. Cook until the potatoes are tender when pierced with a knife, about 15-20 minutes.
- Drain potatoes and return them to the pot they were cooked in. Squeeze the roasted garlic out into the pot of cooked potatoes, discarding papery skins. Add parsley, Greek yogurt, milk, butter, remaining 1/2 teaspoon salt and pepper and smash everything together with a potato masher until it reaches your desired consistency, adding another splash of milk or spoon of yogurt if the mixture seems dry. Taste for seasoning and adjust if necessary. Enjoy!
© Big Flavors from a Tiny Kitchen - Ashley Covelli