Mashed Potatoes can put such a dent in your healthy eating plan! So we just had to come up with a version that was far lower in fat. We hope you’ll enjoy them as much as we did!
Yields: 5 Cups | Serving Size: 1/2 Cup | Calories:144 | Previous Points: 3 | Points Plus: 4 | Total Fat: 1 gm | Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: 2 mg | Sodium: 37 mg | Carbohydrates: 28 gm | Dietary fiber: 2 gm | Sugars: 3 gm | Protein: 5 gm
- 3 lb. russet potatoes
- 1/2 cup low sodium chicken broth, no sugar added
- 10 cloves garlic, chopped
- 1 tbsp. olive oil
- 1 cup non-fat, plain yogurt (Greek yogurt is fine too)
- 1/2 cup 1% milk (or more for consistency)
- Salt to taste
Prep your potatoes as usual by washing and cutting out any bad spots. Puncture holes in the potatoes with a fork (please don't stab yourself! Do this carefully!)
Place all the potatoes in the microwave for 15 minutes on high or until they are nearly fully cooked. Caution in removing them from the microwave, they will be HOT (we learned this the hard way. Ouch!) Allow potatoes to cool enough to be able to handle them.
While they are in the microwave, saute the garlic in the olive oil for 2-3 minutes.
Cut cooled potatoes into slices and place in slow cooker with chicken broth. Pour the garlic on top of that and mix everything up briefly to distribute.
Cook on low for 1 to 1-1/2 hours or until the potatoes are completely cooked and soft. Remove the insert from the heating element with pot holders and place on a heat-safe surface.
Using a hand blender or potato masher, mash the potatoes together with the milk and yogurt. Add salt to taste.
Click here for theÂ Top 10 Slow Cooker Recipes on Skinny Ms.