These spuds are rich, creamy, and full of flavor—not fat and calories

By Karen Borsari
November 13, 2012

Using Greek yogurt in lieu of cream and butter in mashed potatoes has been my secret weapon for years. When I served these spuds last Thanksgiving, my family raved!

This year I can tell the relatives that I spurred a food trend. Okay, that may be a bit of an exaggeration, but you can imagine how excited I was when Richard Blais, winner of Bravo's Top Chef All Stars, recently came out with his own version. "Replacing butter with nonfat plain Greek yogurt not only makes your mashed potatoes healthier but also gives them a creamier texture," Blais says.

Your taste buds will find it hard to believe, but this simple swap saves you about 70 calories, 11.5 grams of fat, and 7 grams of saturated fat and adds 5.5 grams of protein per serving. And since the herbs add so much flavor that you can skip the gravy, you're eliminating enough calories to enjoy dessert with less guilt.

Greek Yogurt Mashed Potatoes

Serves: 4 to 6


1 pound red bliss potato (peeled or with skins)

1 tablespoon sea salt

2 tablespoon garlic, minced

3 tablespoons extra virgin olive oil, divided

1 tablespoon fresh rosemary, minced

2 tablespoon fresh parsley, minced

1 cup Dannon Oikos plain Greek nonfat yogurt

1 lemon, zest and juice

White pepper, to taste


1. Boil potatoes with a sea salt until tender, then drain and mash while hot.

2. Sauté garlic in a tablespoon of olive oil. When the garlic releases its aroma, toss in herbs and remove from heat. Combine with potatoes, remaining oil, yogurt, lemon zest, a squeeze of lemon juice, and pepper.

Nutrition Score per Serving: 145 calories, 7.2g fat (1g sat. fat), 2mg cholesterol, 956mg sodium, 17.4g carbs, 2.5g sugar