These skinny mashed potatoes are so much lighter than traditional mashed potatoes. Made with less butter and milk they are creamy, buttery, and delicious. Perfect to accompany any main course from the leg of lamb, roast chicken, or fish fillets.
Table of Content
I don't think I've ever met anyone who does not like a side of mashed potatoes. Potato as a vegetable is not bad for you. And yet, if you trying to lose weight or maintain your weight, you can do without the added extras. Right?
The classic mashed potato is comfort food. But it's usually loaded with butter and creams, which end up becoming very heavy on a regular day. So, I had to find myself a lighter version. This is lighter, and yet, it still has some butter. Although, not as much as the classic recipe.
Why make these potatoes?
- The recipe is simple and easy just like the classic mashed potatoes.
- The only difference is that we use milk and less butter. No cream or loaded with butter.
- The truth is you won't even miss all that butter and cream because potatoes are naturally delicious with just a sprinkle of salt and pepper.
- When served with other dishes, this is the perfect side dish and you won't feel guilty if you indulge in a little more.
Ingredients and substitutes
- Potatoes - I prefer the Yukon gold. I find they do not get too mushy and absorb flavor so much better.
- Butter - I'm using just 1 tablespoon for every large potato - No more.
- Milk - Yes, I use milk with a dash of sugar instead of cream or sour cream.
- Sugar - It's not much but it does bring the same sweetness you get from cream. You can skip the sugar but I highly recommend it.
- Parmesan cheese - It does not make it cheesy but I love the salty and nutty flavor of the Parmesan in the mashed potatoes.
Step by step instructions
- Wash, peel and dice the potatoes into equal size pieces about 1 ½ inch.
Pro tip – Don't dice the potatoes too small as they absorb too much moisture. - Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender.
Pro tip – Always cook potatoes in cold not hot water. That way they do not become soggy.
- Drain the potatoes in a colander and put them back into the same pot on low heat for another two minutes.
Pro tip – Placing them back in the pot over low heat will dry out any excess moisture in the potatoes. - Take it off the heat. Use the potato ricer or potato masher and mash the potatoes.
Pro tip – The potato ricer gives a smooth creamy mashed potato while a vegetable masher can leave some lumps. Both are of course delicious.
- Combine the milk, butter, sugar, salt, and pepper in a microwave-safe bowl or saucepan. Heat until all the sugar is melted.
- Next, pour the milk mixture over the potatoes combine well. Add the Parmesan and gently combine it again.
Pro tip - Do not stir the potatoes rigorously as it makes the potatoes starchy and sticky. - Taste and adjust seasoning. Serve topped with a nob of butter and fresh parsley.
- Enjoy!
Mashed potato variations
- Garlic mashed potatoes – You could add ¼ teaspoon of garlic powder or ½ teaspoon garlic paste or up to 2 tablespoon of roasted garlic.
- Cheesy mashed potatoes – You can add grated cheese to the mashed potatoes and make it cheesy mashed potatoes.
- Sour cream mashed potatoes – Add ½ cup sour cream to your potatoes. Perfect with steaks and roast chicken.
- Oven roasted mashed potatoes – Instead of boiling the potatoes in boiling water, prick the whole potato with a fork, place it in the oven at 180 C/ 340 F for about an hour. Once baked, mash and continue with the above recipe and variations. Baking brings out the sweetness of the potatoes.
- Vegan mashed potato – Replace the butter with vegan butter and the milk with almond milk.
- Mashed potatoes with seasonings – Try ½ teaspoon cajun seasoning, ½ teaspoon Italian seasoning, or ½ teaspoon everything bagel seasoning. You can also try ¼ cup of crispy fried bacon bits, chopped jalapenos, or top with caramelized onions.
- Mini mashed potato tarts – Serving mashed potatoes at a party is fun if you make some mini individual tarts. Buy ready-to-use wafer tartlets. Add a little sour cream to your potatoes, then pipe into the tart with a big star tip. Sprinkle some cheese or chives – looks gorgeous.
Frequently asked questions
Usually, about 3 to 5 days in the fridge.
Generally happens when you do not drain all the liquid from the mashed potatoes well. Place the pot on low heat and stir gently as the excess moisture evaporates. Do not stir vigorously as it will make the potatoes starchy and sticky.
Using the wrong kind of potatoes (such as waxy red-potatoes), excess liquid in the potatoes or too vigorous mixing can cause the potatoes to be very sticky, gluey or gummy.
I usually reheat it open in the microwave for 5 minutes.
You can also bake mashed potatoes in the oven at 170 C/ 340F for 15 to 20 minutes.
And, if you have plenty of leftovers - place them in a slow cooker or crockpot for 2 hours on low heat.
I love to use Yukon-gold as they mash up light and absorb lots of flavors. Thick-skinned potatoes like russets make lovely fluffy mashed potatoes as well.
Avoid waxy red-skinned potatoes - these make gluey, gummy mashed potatoes.
In our home, mashed potatoes are the perfect start to serve with meat dishes such as beef stews, roast beef, leg of lamb, standing roast ribs, roast chicken, steaks, lamb shanks, osso bucco.
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Skinny Mashed Potatoes
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Instructions
- Wash, peel and dice the potatoes into equal size pieces about 1 ½ inch.Pro tip – Don't dice the potatoes too small as they absorb too much moisture.
- Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender.Pro tip – Always cook potatoes in cold not hot water. That way they do not become soggy.
- Drain the potatoes in a colander and put them back into the same pot on low heat for another two minutes.Pro tip – Placing them back in the pot over low heat will dry out any excess moisture in the potatoes.
- Take it off the heat. Use the potato ricer or potato masher and mash the potatoes.Pro tip – The potato ricer gives a smooth creamy mashed potato while a vegetable masher can leave some lumps. Both are of course delicious.
- Next, pour the milk mixture over the potatoes combine well. Add the Parmesan and gently combine it again. Pro tip – Do not stir the potatoes rigorously as it makes the potatoes starchy and sticky.
- Taste and adjust seasoning. Serve topped with a nob of butter and fresh parsley.
- Enjoy!
Recipe Notes & Tips
- Use the right kind of potatoes like Yukon Gold or Russet. Using the wrong kind of potatoes (such as waxy red potatoes), that retain liquid in the potatoes.
- Cut the potatoes to about 1 ½ inch cubes, not too small or too big. Too small will absorb too much moisture and too large tend to stay firm in the middle.
- Drain the liquid well and place it back on the heat to dry out excess moisture before you squeeze them through a potato ricer. This will take care of any excess moisture.
- A potato or vegetable masher also works perfectly but can leave some lumps. I do love a little texture in my mashed potato.
- Add hot liquid to the mashed potatoes - this will keep the heat in the mashed potatoes which works better to combine all ingredients well.
- Be gentle, vigorous mixing can cause the potatoes to be very sticky, gluey, or gummy.
How to flavor mashed potatoes
- Garlic mashed potatoes - you could add ¼ teaspoon of garlic powder or ½ teaspoon garlic paste or up to 2 tablespoon of roasted garlic.
- Cheesy Mashed Potatoes – You can add grated cheese to the mashed potatoes and make it Cheesy mashed potatoes.
- Sour Cream Mashed Potatoes – Add ½ cup Sour Cream to your potatoes. Perfect with steaks and roast chicken.
- Oven Roast Mashed Potatoes – instead of boiling the potatoes in boiling water. Prick the whole potato with a fork, place it in the oven at 180 C/340 F for about an hour. Once baked – mash and continue with the above recipe and variations. Baking brings out the sweetness of the potatoes.
- Vegan mashed potato - replace the butter with vegan butter and the milk with almond milk.
- Mashed potatoes with seasonings - try ½ teaspoon cajun seasoning, ½ teaspoon Italian seasoning, or ½ teaspoon everything bagel seasoning. ``
You can also try ¼ cup of crispy fried bacon bits, chopped jalapenos, or top with caramelized onions. - Mini Mashed Potato Tarts – Serving mashed potatoes at a party is fun if you make some mini individual tarts.
Buy ready-to-use wafer tartlets. Add a little sour cream to your potatoes, then pipe into the tart with a big star tip. Sprinkle some cheese or chives – look gorgeous.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Cathy
Agreed! Who doesn't love a side of mashed potatoes! Love the idea of a lighter version! Definitely will be making these tonight!
Veena Azmanov
Thanks, Cathy. let me know what you think.
Natalie
Looks so delicious and would make a great side dish on any BBQ gathering.
Veena Azmanov
Definitely perfect for any BBQ party