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How to Make Cream-Like Potatoes

Mashed Potatoes

Ingredients:

2 pounds potatoes
¾ cup plain, nonfat yogurt
¼ cup skim milk
2 Tablespoons Dijon mustard
1 teaspoon ground white pepper
1 teaspoon fresh lemon juice
1 Tablespoon nonfat Parmesan Cheese (Optional)

Instructions:

Peel the potatoes and cut them into quarters. Rinse well. Cook them in boiling water for about 20 minutes or until fork-tender. Drain the potatoes and place in a large bowl. Add the yogurt, milk, Dijon, pepper, and lemon juice. Mash well with a potato masher, leaving no lumps. For a drier or creamier texture, adjust the amount of milk. Sprinkle with Parmesan cheese on top of the potatoes and serve. This recipe makes four servings.

This recipe is courtesy of Wilbert Jones, author of "The Healthy Soul Food Cookbook."

 

Here's how we remixed this recipe, including the nutrition information and shop smarter tips!

The Remix Revealed   Nutrition Information   Shop Smarter Tips

Here’s how this mashed potato recipe was remixed:

  • This recipe uses a nonfat yogurt (try Greek) and skim milk to add creaminess instead of heavy cream and butter. It cuts calories and fat grams.
     
  • Dijon mustard is made with mustard and white wine. It’s a tangy, 5-calorie per serving (2 teaspoons) way to increase the flavor of this dish.

Here’s the nutrition information for a ½-cup serving of these creamy and healthy potatoes:

Calories: 245
Fat: 1 gram
Cholesterol: 1 mg
Sodium: 250 mg
Carbohydrates: 52 grams
Protein: 8 grams

Here is an insider tip you need to know:

  • Try Yukon Gold potatoes ($4.99 for a 5-pound bag) instead of russet potatoes ($3.99 for a 5-pound bag). Yukon Gold potatoes have a creamy texture and yellow flesh. When whipped with a bit of yogurt you won’t miss the butter and heavy cream.
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