These creamy & fluffy mashed potatoes are the perfect side dish and the ultimate comfort food.
Let’s talk about potatoes, okay?
They’re versatile AF, which makes them pretty much awesome. You can bake them, fry them, boil them, mash them, stick ‘em in a stew. They’re delicious in basically any format, and I don’t know that I’ve found one I don’t like. Especially when you make them with butter and cheese and they’re all ooey gooey and a delicious bite of potatoey goodness, like these naughty cheesy potatoes I’ve talked about before.
And I know that cauliflower is all the rage and being sold as versatile AF, too, right now, but like… no one gets excited about cauliflower like people do about potatoes. This is coming from someone who has recently eaten cauliflower pizza crust, and has consumed cauliflower rice, and has tried cauliflower mashed potatoes. The thing is that nothing is better than the real thing, so while I can appreciate cauliflower’s attempt to be other things, it’s never going to be mashed potatoes, okay?
I’m here all week, folks. There isn’t a movie line I can’t apply to a real-life situation. My brain is a wild jungle of scary gibberish, and if there’s a cultural reference to be made, I’m so there it’s insane. (Anyone catch the Gilmore Girls quote or the She’s All That quote? No? Just me? Cool. 😅)
Anyway, potatoes. We’re talking about mashed potatoes. They’re like the ultimate comfort food and I just can’t live in a world where I can’t eat them, so let me just tell you that when I started WW, you better believe I was googling and Pinteresting and scouring Instagram for a delicious mashed potato recipe. The first one I tried was SkinnyTaste’s Instant Pot Mashed Potato recipe. I have a knock-off version of the Instant Pot, and it worked just fine. However, I’m still afraid of mine and feel like I just don’t know what to do with it. Same with my crockpot/slow cooker (and I have at least three of these 🙈 OMG, I know, I don’t even want to talk about it.) The mashed potatoes from the instant pot were great, but even when I made them, I didn’t follow her recipe to a T because I’m a naughty and can’t leave well enough alone.
But you know what? That’s okay because that moment led us here. The moment that I share with you the recipe I have recreated several times since first stumbling my way through it. I will tell you that although my husband prefers it with russet potatoes I have also made it with Yukon gold potatoes, and I found it just as delicious, although the Yukon golds require a bit more liquid for a creamy consistency.
Also, you’ll notice that there’s not a stick of butter involved in this recipe, which is unlike my previous self. I used to believe, much like Paula Deen, that a stick of butter makes everything better, but I am reformed and have seen the error of my ways, unlike Paula Deen, and have now become someone who does not believe that adding more butter “just because” is best. I know, I’m as shocked as you are.
This recipe is actually WW friendly and for three-quarters of a cup, aka a generous helping, 4 points feels pretty good. The thing I actually find both challenging and exciting about WW is finding ways to eat healthy, delicious food and curate a filling and composed meal. Finding sides that aren’t high in points is important, and this fits that bill. You know what’s also great? Potatoes are versatile AF.
Skinny Mashed Potatoes
- Hand Mixer
- 2 lbs Russet Potatoes (peeled & quartered)
- 2 cloves Garlic (peeled & whole)
- 2 tbsp Whipped Butter (I used Land O Lakes)
- 1/4 cup Greek Yogurt (I used Siggi's Non-Fat Plain)
- 3 tbsp Fat Free Half & Half (I used Land O Lakes)
- 1 tsp Garlic Powder
- Salt & Pepper to taste
- Peel potatoes and cut into quarters so potatoes are approximately uniform in size. This helps with cook time and ensures they'll all be done at the same time. Place potatoes and whole garlic cloves in a pot and cover about 1 inch with cold water. Season water with salt. Use a generous amount as, just like pasta, this is the only opportunity to season the potato itself as it cooks. Place over medium high heat and bring to a boil. Cook until potatoes are fork tender, about 20-25 minutes.
- Once potatoes are finished cooking, drain potatoes and place back into your pot, or in a mixing bowl with which you're comfortable using a hand mixer. I like to use the beaters of the mixer to start breaking up each of the potato chunks to get things started, without turning on your mixer.
- Add in butter, greek yogurt, and garlic powder. Use electric mixer to begin mixing and mashing potatoes. Be sure to scrape down the sides as you're mixing. Once they're partially mixed, add in half & half and continue mixing until potatoes are smooth and fluffy. Add salt and pepper to taste. (Add more half & half as needed to loosen the potatoes.)Serve warm.