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These Healthy Mashed Potatoes are lighter than traditional mashed potatoes, yet still packed with flavor! Perfectly seasoned, it’s an easy side dish that’s made for hectic weeknights or holiday dinners. Whip these up in the instant pot or stovetop.
You may also like my Boursin mashed potato or my vegan mashed potatoes recipe. They are all so good!
Fluffy, creamy, and delicious, these Healthy Mashed Potatoes pack a lot of flavor without all that butter and cream! Once you try these skinny mashed potatoes, you won’t go back. This classic potato side dish is light and satisfying and so easy to make. It pairs so well with steaks, turkey, roasted chicken, and makes a perfect addition to your dinner table without packing on the calories. My son Marc will east mashed potatoes every single day and he will never get sick of it. I don’t blame him! haha.
Looking for other delicious sides? Why not also try my Healthy Mashed Sweet Potatoes and my Easy Tuscan Stuffed Mushrooms?
Recipe summary
- Skinny mashed potatoes. I used Greek yogurt or light sour cream and skim milk to give the mash a creamy texture without heaping on the calories.
- Garlic mashed potatoes. And not just garlic! The mash is also seasoned with onion powder, salt, pepper, and herbs.
- Instant pot mashed potatoes. You can whip this up in no time! Either on the stovetop or in the Instant Pot. Simple delicious!
Ingredients needed
These are just a list of ingredients you need to get to make this healthy mashed potato recipe. For full measurements scroll further down below in the recipe card.
- Potatoes: I like using Russet or Yukon Gold Potatoes
- Greek Yogurt or Light Sour Cream
- Skim Milk: or any milk of your choice. A lot of times, I use 2% milk.
- Seasoning: salt, pepper, garlic, and onion powder.
- Herbs: parsley, chives.
Making your mashed potatoes
Here are a couple of ways to make these healthier mashed potatoes. A lot of times I just like using my stove top but you may be an instant pot person so either way works.
How to make mashed potatoes on your stovetop
- Cook the potatoes – Place peeled chunks of potato into a large pot of water and bring to the boil. Simmer for 15 mins.
- Mash – Drain the pot, add the remaining ingredients to the potato chunks then, using a masher, mas until smooth.
How to make mashed potatoes in an instant pot
- Cook the potatoes – Place the peeled chunks of potato in your Instant Pot and add two cups of water. Set to for 10 mins on high.
- Mash – Drain the pot, add the remaining ingredients then, using a masher, mash until smooth.
Recipe notes and tips
- To ensure evenly cooked potatoes, be sure to cut them into similar size cubes. Smaller cubes mean less cooking time.
- Season your water well. Adding a good amount of salt to the potatoes as they boil means not as much salt will be needed once you mash.
- Make sure to drain the potatoes well, this will give you creamy mash that’s not watery.
- You can mix different potatoes for a twist on the texture.
- For the extra smooth mash, warm the milk before mixing it with the potatoes. These allow the milk to be absorbed better, giving you smooth mashed potatoes.
- Invest in a ricer for restaurant-quality mash. Running the potatoes through a ricer before mashing will give you that velvety smooth consistency!
- Top with herbs and chopped green onion.
Frequently Asked Questions
Starchy varieties like Russet or Yukon Gold make for the creamiest, fluffiest, and most flavorful Healthy Mashed Potatoes. The more waxy kind – like red or white potatoes – will take you longer to mash them and the taste will not be the same.
If you want a lovely smooth and velvety consistency, then yes, it’s best to peel the potatoes.
Mashed potatoes are best served fresh, their consistency can change if left out and needed to be reheated.
If you want to save some time, peel and chop your potatoes in advance. Then cover with cold water in a pot, for up to 24 hours. All you have to do is then boil and mash. Perfect if you need to be more time-efficient come the holidays!
Want to sneak in some more veggies but keep that lovely consistency and flavor? No problem! Mix in some boiled cauliflower to the mash, it’ll take on the seasonings and blend really well.
Side dishes you may also like
- Oven-Roasted Butternut Squash
- Baked Greek Fingerling Potatoes
- Creamy Garlic Parmesan Brussel Sprouts
- Garlic Parmesan Baked Potato Wedges
- Cucumber and Tomato Salad
- Greek Lemon Potato Bake
- Healthy Mashed Sweet Potatoes
- Easy Tuscan Stuffed Mushrooms
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Healthy Mashed Potatoes
Ingredients
- 5-6 medium Russet potatoes, about 3 lb, or Yukon gold potatoes
- 1/3 cup plain Greek yogurt, or light sour cream
- 1/2-2/3 cup skim milk, or as needed to reach your desired consistency
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Fresh chives, fresh thyme, to garnish
Instructions
STOVETOP:
- Peel and chop the 5-6 medium Russet potatoes into big chunks. Place them into a large soup pot and cover with water.
- Place the pot over high heat and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are for tender, about 15 minutes.
- Carefully drain the potatoes, keeping them in the same pot. Add in the remaining ingredients. These are: 1/3 cup plain Greek yogurt, 1/2 teaspoon kosher salt, 1/2-2/3 cup skim milk, 1/4 teaspoon ground pepper, 1/2 teaspoon dried parsley, 1/2 teaspoon dried chives, 1/8 teaspoon garlic powder, and 1/8 teaspoon onion powder.
- Using a potato masher, mash until smooth. Taste and adjust the seasonings. Garnish with Fresh chives if needed. Serve and enjoy.
Notes
- To ensure evenly cooked potatoes, be sure to cut them into similar size cubes. Smaller cubes mean less cooking time.
- Season your water well. Adding a good amount of salt to the potatoes as they boil means not as much salt will be needed once you mash.
- Make sure to drain the potatoes well, this will give you a creamy mash that’s not watery.
- You can mix different potatoes for a twist on the texture.
- For the extra smooth mash, warm the milk before mixing it with the potatoes. These allow the milk to be absorbed better, giving you smooth mashed potatoes.
- Invest in a ricer for restaurant-quality mash. Running the potatoes through a ricer before mashing will give you that velvety, smooth consistency!
- Top with herbs and chopped green onion.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, do you think these would keep for a couple of hours in a slow cooker?
Yes. They should
Can you use blended cottage cheese instead of Greek yogurt or sour cream? My family doesn’t like the tang of the yogurt. Thank you
Yes. You definitely can
I am not a Cook, but I tried this recipe tonight with my family since we are trying to eat healthier. We all LOVED it. Very delicious! It did not even need gravy to taste better. It was great by itself!
Perfect. Glad you liked it
I like the idea of “lightening up” the calories in mashed potatoes, but strongly disagree with which potatoes are best for mashed. I’ve been cooking for 50 years. Red potatoes are best. No contest. The others are best saved for baking.
Thanks for the tip Suzanne.
Hi I’m having a hard time reading the clean eating challenge could you please email me this list at latishaedwards34@gmail.com
And thx in advance…
Hi. Which clean eating challenges?
Hi can you tell me the serving size? Thanks!
Hi there. one cup.