Description
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!
Ingredients
Scale
For the roasted garlic:
- 1 whole head garlic
- Olive oil
- Kosher salt
- 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
Instructions
- 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!
Nutrition
- Serving Size:
- Calories: 178
- Sugar: 2.9 g
- Sodium: 554.6 mg
- Fat: 6.4 g
- Saturated Fat: 2.7 g
- Carbohydrates: 26.8 g
- Fiber: 2.9 g
- Protein: 4.9 g
- Cholesterol: 10.2 mg
