Description
These lighter mashed potatoes deliver the nutty richness of brown butter and sweet roasted garlic with far less fat than traditional recipes. A creamy, comforting side dish that tastes indulgent but fits into a balanced diet.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 whole head of garlic
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- ½ cup whole milk, warmed
- ¼ cup plain Greek yogurt
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon white pepper
- Fresh chives, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap loosely in foil, and place on a baking sheet. Roast for 35-40 minutes until soft and golden.
- While the garlic roasts, place the peeled and cut potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until a knife slides through the largest piece with no resistance.
- Drain the potatoes thoroughly, letting them sit in a colander for a minute or two. Return to the pot and let sit over low heat for about 30 seconds to steam off excess moisture.
- In a small skillet, melt the butter over medium heat. Swirl occasionally until it foams, turns golden, then deep amber with brown specks (about 3-4 minutes). Immediately pour into a heatproof bowl to stop cooking.
- Once the garlic is cool enough to handle, squeeze the cloves out and mash into a paste with a fork.
- Mash the potatoes with a potato masher or ricer until smooth but not overworked.
- Add the warm milk, Greek yogurt, mashed roasted garlic, salt, white pepper, and brown butter. Fold gently with a rubber spatula until just combined. Taste and adjust salt if needed.
- Serve immediately topped with fresh chives and an extra drizzle of brown butter if desired.
Notes
Don’t skip the yogurt—it adds tang and creaminess without heavy cream. Always warm the milk before adding to prevent gummy potatoes. Watch the brown butter carefully; it burns quickly. For fluffiest texture, use a ricer. Potatoes can be made up to 2 days ahead and reheated with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: ¾ cup
- Calories: 185
- Sugar: 2
- Sodium: 400
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 3
- Protein: 5
Keywords: low-cal mashed potatoes, brown butter mashed potatoes, roasted garlic mashed potatoes, light mashed potatoes, healthy mashed potatoes, Yukon Gold mashed potatoes