Hey y’all! This week I made mashed potatoes. I know cream and milk products upset a lot of people’s stomachs, including my mom’s, so I wanted to make simple mashed potatoes that everyone could enjoy.
Here’s the recipe:
- 3 baking potatoes, peeled and chunked
- 3 cloves of garlic, peeled
- Swanson low sodium chicken broth, enough to cover potatoes in pan
- salt and pepper to taste
- 1/4 cup Fage Greek yogurt
Wash, peel, and chunk the potatoes into about one inch thick pieces. Place in a sauce pan and pour in just enough chicken broth to cover the potatoes.
Peel three cloves of garlic and add to the pot, along with some salt and pepper. Cook on low to medium heat until the broth reaches a simmer. Be careful not to let the heat get too high, you don’t want to overcook the potatoes.
Once the potatoes reach a simmer, cover for 20 minutes, stirring occasionally. When you can easily pierce the potatoes with a fork, they’re done. Drain the liquid from the potatoes and place in a separate bowl.
While mixing, I used an electric mixer, gradually add the liquid back into the potatoes until you achieve the consistency you desire. I didn’t use all the liquid, so make sure you don’t pour it in all at once! I also added 1/4 cup Greek yogurt to make the potatoes a little creamier.
An idea I might use for next time is to add a packet of Hidden Valley ranch dressing mix to the potatoes to make ranch potatoes. That’s a quick and easy way to make a regular dish special.
I downsized the recipe from Alton Brown’s, replaced the half-and-half with low sodium chicken broth, left out the Parmesan, and added the Fage Greek yogurt. Not only did the yogurt add protein, but it made the potatoes creamy and smooth. This dish could also easily be made without the yogurt to appease even the most sensitive of stomachs.
Chelsea Weiner, a 20-year-old zoology major, said they were creamy as if they had sour cream in them, and Kelly Larson a 21-year-old English major, said she would definitely replace her regular mashed potatoes with these.