These Low-Carb Mashed Potatoes save on calories and fat, but not on taste, fiber, and deliciousness. Greek yogurt is a good source of protein, and the Yukon potatoes make it creamy.


8 Yukon Gold potatoes, peel left on, cut into 1-inch pieces (about 3 cups)
4 large cloves garlic, peeled and quartered
3/4 large head cauliflower, separated into florets (about 3 cups)
1 1/2 tablespoons butter
1/2 cup chicken (or veggie) broth
1/3 cup nonfat Greek yogurt
Salt and pepper, to taste

For the garnish:
Fresh chives, chopped


Add potatoes and garlic to a large pot of boiling water, and cook for about 10 minutes. Then add cauliflower; cook for an additional 7-10 minutes, or until both the potatoes and cauliflower are tender.

Remove from heat, drain the contents of the pot, and transfer the mixture to a large bowl. Add butter, broth, yogurt, salt, and pepper. Using a hand mixer, whip to the desired consistency.

Garnish with fresh chives and serve.



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