LOW FAT YOGURT MASHED POTATOES
This is one I came up with as a variation of mashed potatoes with sour cream. By substituting fat free or low fat plain yogurt you can reduce the fat in this favourite without compromising on flavour.
Provided by ladyinred
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the potatoes in water till tender. Mince the onions finely.
- Peel them when hot.
- Mash the potatoes with a ricer/fork.
- Let them cool a bit.
- Add the salt and pepper, onions, then add the yogurt and the parsley.
HERBED YOGURT MASHED POTATOES
Make your mashed spuds creamy by adding yogurt to the mix, then stir in chives, dill and parsley.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (for smoother potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the yogurt and butter using a fork or potato masher. Stir in most of the chives, dill, parsley, 2 teaspoons salt and a few grinds of pepper. Transfer to a serving dish and sprinkle with the reserved herbs.
HERBED BROCCOLI MASHED POTATOES
Broccoli and fresh herbs feel right at home when mashed with creamy potatoes.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper.
HERBED MASHED POTATOES
Wake up traditional mashed potato by stirring in fresh chives, dill and parsley.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper.
HERBED MASHED POTATOES
You can use dried herbs if you choose (unsure of amount - half maybe?). It still tastes great. Also, I like more garlic with mine.
Provided by Kikimony
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place potato and garlic in a large saucepan; cover with water and bring to a boil.
- Cook 20 minutes or until very tender; drain.
- Return potato mixture to pan.
- Add milk and remaining ingredients; beat at medium speed of a mixer until smooth.
Nutrition Facts : Calories 221.5, Fat 6.9, SaturatedFat 4.2, Cholesterol 16.4, Sodium 332.2, Carbohydrate 36.5, Fiber 3.3, Sugar 1.5, Protein 4.6
HERBED MASHED POTATOES
Sandi Pichon of Slidell, Louisiana adds rosemary, garlic and lemon peel to this rich potato side dish, making it special enough for guests.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a small skillet, saute onion and garlic in butter until tender. , Drain and mash potatoes; add the onion mixture, sour cream, dill, salt, rosemary, lemon zest and red pepper flakes if desired., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Cover and bake at 350° for 25 minutes or until heated through.
Nutrition Facts : Calories 160 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 145mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
SALT AND VINEGAR SMASHED POTATOES WITH HERBED YOGURT DIP
Over the years, I've been making crispy smashed potatoes for dinner with the sweetest, most tender potatoes we get at the farmers' market each week. Since my 11-year-old daughter's hands down favorite snack food is salt and vinegar potato chips with French onion dip, I wanted to marry the two foods into an irresistible weeknight side dish. I lightened up the dip by making it with protein-rich Greek yogurt, adding a handful of soft herbs from our garden and boiling the potatoes in vinegar with a hit of crunchy salt at the end to give them that addictive tangy, zippy flavor she loves. They've quickly become a family favorite!
Provided by Catherine McCord
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the potatoes, vinegar and 1 tablespoon of the kosher salt in a large saucepan and add water to cover the potatoes by 1 inch. Bring the potatoes to a boil and cook until fork tender, about 20 minutes. Drain the potatoes and allow to cool slightly, 5 to 10 minutes. (The potatoes can be boiled the day before and refrigerated up to 3 days before smashing and sauteing.)
- Place the potatoes on a cutting board and use the palm of your hand to smash/press down on the potatoes.
- Heat a large skillet over medium-high heat. Add oil to cover the entire surface of the skillet. When the oil is hot, add the potatoes and season with salt. Cook the potatoes until they become golden and the edges turn crispy, 4 to 5 minutes on each side.
- While the potatoes are cooking, whisk together the yogurt, lemon juice, remaining 1 teaspoon kosher salt and the herbs in a small bowl.
- Transfer the potatoes to a large plate, sprinkle with flaky salt and serve with the herbed yogurt dip.
More about "herbed yogurt mashed potatoes recipes"
MASHED POTATOES WITH HERBED GREEK YOGURT - SUNSET MAGAZINE
From sunset.com
3/5 (10)Total Time 45 minsServings 10-12Calories 151 per serving
- Put potatoes in a large pot and add enough cold water to barely cover. Stir in 1 tsp. salt. Bring to a boil over high heat, covered. Reduce heat to medium and boil gently until potatoes are tender when pierced, about 15 minutes. Drain; return to pot, off the heat.
- In a medium bowl, combine yogurt, 1/2 tsp. salt, and 1/3 cup each parsley, dill, and chives. Set aside.
- Mash hot potatoes with a potato masher until all large chunks are broken and potatoes are fluffy. Add milk, 2 tbsp. butter, 1/2 tsp. salt, and the pepper; mash to blend. Stir herbed yogurt into potatoes. Add salt and pepper to taste. Transfer to a serving bowl, top with remaining 1 tbsp. butter, and scatter 2 tbsp. mixed chopped herbs over the top.
- Make ahead: Through mashing of potatoes in step 3 (before adding yogurt), up to 1 day, chilled. Reheat in a microwave until hot (if they've stiffened up, add enough milk to make them creamy). Stir herbed yogurt into warmed potatoes and proceed as directed.
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