Whip up low fat, low sodium, all natural, gluten free creamy mashed potatos using low sodium chicken broth and fat free Greek yogurt!
*As always, please use organic ingredients for YOUR health!
1lb Yukon Gold potatoes
4 cups low-sodium chicken broth
1/2 cup 2% Greek yogurt *Avoiding dairy? Sub 1 Tbsp tahini & 1/3cup additional broth
1 clove garlic, crushed
1 Tbsp freshly ground pepper
Wash potatoes then dice into 2 inch chunks. Peel if you feel (the need), but I prefer the fiberful rustic version. Place in a large saucepan and cover potatoes with broth. Cover with lid, bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork (about 20minutes). Holding lid to top of pot to keep the potatoes in, drain most of the broth into another bowl and set aside. Add garlic, pepper and salt and begin mashing potatoes. Add Greek yogurt and begin to aggressively mix with wooden spoon or use hand blender if you have one. Add additional broth by the spoonful as needed to permit mixing and/or thin potatoes if preferred.
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