Name: Greek Yogurt Mashed Potatoes
Prep time: 10 min
Cook time: 32 min
Total time: 47 min
Ingredients: ¾ cup unsweetened almond milk; ¾ cup reduced-fat (2%) plain Greek yogurt; ¼ cup + 2 Tbsp. green onions, sliced, divided use; 2 lbs. medium red potatoes cut into cubes; water; ½ tsp. sea salt (or Himalayan salt), divided use; ground black pepper (to taste; optional)

Potatoes, especially buttery, creamy mashed potatoes, get a bad rap, but the contempt isn’t deserved.

Potatoes contain fiber, vitamin C, and potassium. They contain different concentrations of nutrients in their flesh and skin, so they’re even better for you if you leave the skin on.

The red skins add color, flavor, and texture to these rustic mashed potatoes, and – bonus! – no peeling.

Just make sure to give each potato a good scrubbing before you cook them.

Instead of loading them with butter and cream, we added lots of protein-rich Greek yogurt.

Chopped scallions simmered in almond milk imbue every bite with flavor; they taste like the creamy inside of a loaded baked potato.

Kick things up a notch and crumble crispy turkey bacon on top.

4.17 from 12 votes

Greek Yogurt Mashed Potatoes

Creamy Greek yogurt takes the place of butter in these rustic these Greek yogurt mashed potatoes. We left the skins on to add color, texture, and extra nutrition.

Course Side Dish

Cuisine American

Keyword mashed potatoes

Prep Time 10 mins

Cook Time 32 mins

Total Time 47 mins

Servings 9 servings, about ½ cup each

Calories 89 kcal

Author Beachbody

Ingredients

¾ cup unsweetened almond milk
¾ cup reduced-fat (2%) plain Greek yogurt
¼ cup + 2 Tbsp. green onions, sliced, divided use
2 lbs. medium red potatoes cut into cubes
water
½ tsp. sea salt (or Himalayan salt), divided use
ground black pepper (to taste; optional)

Instructions

Heat almond milk, yogurt, and 2 Tbsp. green onions in small saucepan over medium heat. Bring to a boil. Turn off heat. Set aside.
Place potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; gently boil for 15 to 20 minutes, or until tender. Remove from heat.
Strain green onions from almond milk mixture; discard onions. Set aside.
Drain water from potatoes. Return potatoes to heat. Gradually add almond milk mixture, mashing potatoes as milk is added; cook over low heat for 1 to 2 minutes. Remove from heat.
Add remaining ¼ cup green onions, remaining ¼ tsp. salt and pepper (if desired).
Serve warm.

Nutrition Facts

Greek Yogurt Mashed Potatoes

Amount Per Serving (1 serving)

Calories 89 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 1mg0%

Sodium 165mg7%

Carbohydrates 17g6%

Fiber 3g13%

Sugar 2g2%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.

P90X/P90X2 Portions
½ Tuber/Legume Carb

P90X3 Portions
1 Carb

Body Beast Portions
1 Starch

Portion Fix Containers
1 Yellow

2B Mindset Plate It!
A great FFC as part of lunch.

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Photo by Kirsten Morningstar