Who doesn't love whipped potatoes?! Whipped potatoes were a staple in my house growing up. My mom would boil the potatoes, then add a stick of butter, about a cup of milk and salt/pepper. Very easy recipe but very fattening. Potatoes are not to be feared or avoided. I'm a big stickler in having everything in moderation - especially my favorite comfort foods. Potatoes are often seen as a fattening food or not diet friendly, but in reality it's what you put on/in them or how they are cooked, as to what changes their nutritional value. Potatoes are rich in nutrients, just like all other veggies. Sure they are a starchy vegetable, but they still provide valuable vitamins and minerals. I recommend eating them as a side item, rather than a meal. I find that combining a small portion of starchy foods with protein and fat, helps my body metabolize it better. Eating a predominantly starchy meal leaves me feeling sluggish (known as the"Itis"). So eat your potatoes in moderation and enjoy them guilt-free!
I found over the years I really like my potatoes to have a tang to them. Sometimes I add sour cream, but I really like using Greek yogurt instead. It's super thick and tangy, which is perfect for whipped potatoes. I used about 1 cup of milk for the amount of potatoes cooked. I like pretty thick whipped potatoes, but if you prefer a thinner version, just add a bit more milk.
I used KerryGold's Garlic and Herb Butter in this recipe - this is one of my favorite butters!! It is super flavor packed and from grass-fed cows. Most grocery stores now carry it, so check it out, it's truly an awesome butter to have on hand.
Whipped Skinny Potatoes
Cook Time: < 30 minutes
Prep Time: < 10 minutes
- 2.5lbs of russet potatoes, peeled and halved
- 2 tbsp herbed butter
- 2/3 cup 0% plain Greek yogurt
- salt and pepper, to taste
- 2-3 tbsp fresh parsley, minced
- 1 cup organic skim milk (approx)
Fill a large stock pot with water and a bit of salt. Place the peeled and halved potatoes inside. Bring to a boil and allow the potatoes to cook until fork tender.
Drain the potatoes well and transfer the potatoes back to the stock pot. Add the rest of the ingredients except the milk (gradually pour the milk into the potatoes as you are whipping them).
Using a hand blender (or whatever device you'd like), whip the potatoes on low and begin pouring in the milk in 1/3 cup increments. Depending on how wet you'd like you potatoes, add more or less milk. Also make sure to taste the potatoes to check for any adjustments in seasoning. Try not to over whip, it will make them gummy.
Serve the whipped potatoes piping hot, along side whatever main dish you have prepared.
Nutritional Info per Serving (approx. 2/3 cup):
Calories: 210 ; Fat: 3.5g ; Carbohydrate: 38g ; Fiber: 2.5g ; Sugar: 4g ; Protein: 8g