Red and Orange Mashed Potatoes

Lately I’ve been experimenting with ways to substitute higher calorie/fat items for healthier choices.  I believe in using real food, not chemically-enhanced choices (I always use butter, not margarine for example), but there are often ways to cut things down without compromising the flavor.  I’ve introduced plain yogurt to several of my recipes in place of butter, mayo, etc.  It hasn’t failed me yet!

Here is a lovely recipe I made for Red and Orange Mashed Potatoes.  Enjoy!

5 Medium red potatoes

1 Large sweet potato

1/2 C Plain yogurt

2 Tb Butter (you do need SOME, after all)

2 Tb Parmesan cheese (more if you’re using freshly shredded)

1/2 tsp Garlic powder

1/2 tsp Dried basil

1/2 Milk (1%)

Salt and pepper to taste

Peel the sweet potato and partially peel the red potatoes (I think the added texture of some of the skins makes it taste like it was made in a fancy restaurant).  Cube the potatoes and add to a salted, boiling pot of water (just enough to cover the potatoes).  Cover the pot, turn the heat to medium-low, and cook the potatoes until tender (about 15 minutes). 

Drain the water and add all ingredients except the milk.  Mash to your heart’s content until the potatoes chunks are small.  Adding a little at a time, add enough milk to make it creamy as you keep mashing.  Add the salt and pepper, keeping in mind that there is already some saltiness from the parmesan.

Serve it hot, while bragging to your family about how you can make restaurant quality mashed spuds while still keeping their waist-lines in check.  You are so thoughtful.  An added bonus is that because you use yogurt to substitute some of the butter, the leftovers don’t get dry and gross like most regular mashed potatoes.

Makes about 6 cups

1 cup serving nutrition information:

Calories:  180

Fat: 5g