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How to Make Mashed Potatoes Healthier

EatingWell's food editor Jessie Price shows you how to make healthy mashed potatoes without the butter for an easy Thanksgiving side dish. In this healthy cooking technique for easy mashed potatoes, we skip the heavy cream and butter to cut calories and cut fat and add flavor with garlic and herbs.

Mon, 17 Sep 2012|

Hi, I'm Jessie and we're here in the EatingWell Test Kitchen and today we're talking mashed potatoes. They are so delicious but usually so sinful. So we're making roasted garlic mashed potatoes and we're doing them with purple potatoes so they're going to come out lavender and cool. Start with the roasted garlic, and the reason we do this is that it adds this rich, nutty, luscious, garlicky flavor to the potatoes without a ton of added fat or calories so we can skip the butter and the heavy cream. So I take a whole head of garlic. I rub off the papery skins on the outside and slice the end of the head off so the tips are exposed. Put it into a small baking dish. Drizzle it all over with olive oil, tuck a little fresh thyme into the dish, cover it up with foil and then I roast it in a 400-degree oven for 30 to 45 minutes. Bring it out, let it cool. Meanwhile, cook your potatoes. So cook them, drain them, put them back into the pot. And then you take your garlic, your whole head, and squeeze those cloves right out into your potatoes. Then you want to use that oil that's now infused with thyme and garlic. Take the oil and strain it through a little fine-mesh strainer right into your potatoes. That adds a lot of richness but not all the saturated fat of butter. Then we're going to add a little bit of low-fat milk, low-fat sour cream, salt and pepper and mash away until they're the desired consistency, whatever you like. That's it, you're done. And what you end up saving here is 400 calories and 14 grams of saturated fat per serving. But they taste unbelievable. For this recipe and more healthy recipes come to eatingwell.com.

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