Healthier Mashed Potatoes


It’s not really the potatoes that make this dish fattening and full of cholesterol: it’s the butter. Well this recipe has a solution to that without missing any flavor. In fact, most people say this has more flavor because you taste the potatoes and seasonings that are not overpowered by the lard-taste of butter. You will never miss the butter, except around your bellies or thighs.

Makes 4 servings:

4-6 large potatoes. (yukon golds, reds or purples are best for this because they have more flavor and are softer than russets.)

1/2 cup soy or almond milk

1 tsp sea salt

couple sprinkles of fresh ground pepper

1-2 Tbsp grapeseed oil

Optional: chopped chives, parsley or cilantro

Steam the potatoes until soft. Using a potato masher, blender or food processor, blend the potatoes with the rest of the ingredients until smooth and creamy. You may need to add a dash more grapeseed oil or milk depending on how big your potatoes are. Mix in chives, parsley or cilantro.

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