There are a few recipes in my little arsenal that I’m always trying to perfect. These are the recipes I’ll make at least once a month, each time adding a little more of this and a little less of that, all trying to make THE BEST version of it. And most of the time, the recipes come out delicious, but not better than before. However, that was before these low-fat Parmesan & rosemary mashed potatoes were born. These? They beat out my most beloved low-fat potato recipe and now reign as the very best.
Mashed potatoes are one of the easiest dishes to make, but probably one of the hardest to lighten up. As much as I love Smart Balance, it’s not a proper substitute for butter. And chicken broth is fine, but it just doesn’t have the flavor that heavy whipping cream does. I’ve tried so many different versions of skinny mashed potatoes, and although some have succeeded, like these kale ones, some have failed. Let’s just say soy milk does NOT belong in a bed of mashed pot-tates.
It’s hard to get the creaminess you crave in a mashed potato WITHOUT butter, but as we all know from being adults, butter adds fat. So, how do you add creaminess without adding a ton of fat? And THAT, my friends, is when it hit me. CHOBANI! It’s saved the day in so many of my other recipes, so why not try it in mashed potatoes? Now, this may not be a new revelation to you, but CHOMG. It’s completely changed my life.
Now, you can’t completely omit butter from these, otherwise they just won’t taste good. But 2 tablespoons instead of the normal stick or two ain’t bad. Plus, for even more creaminess, I added just a few tablespoons of non-fat cream cheese. And, as you can tell, I’m a skin-on type of girl. No matter what kind of potato I use. I don’t know why, I think it adds some character to my tots. They’ve got some rough patches and you know what? I can dig that. I’m not perfect so why should my potatoes be?
If you’re still slowly recovering from the devastation Downton Abbey finale, these will instantly sop up your tears and sadness. Nothing cures a broken heart quite like mashed potatoes, am I right?
Low-fat Parmesan & Rosemary Mashed Potatoes
Serves about 6.
Prep time: 10 minutes
Cook time: About 15 minutes
- 2 pounds (about 6 medium-large) Russet potatoes
- 2 tablespoons unsalted butter
- 3 tablespoons fat-free cream cheese
- 1/3 cup skim milk
- 2/3 cup plain Chobani yogurt (I used 2%, you can use nonfat)
- 1/3 cup Parmesan cheese
- 2 – 4 tablespoons chopped rosemary
- Salt and pepper to taste
- Bring a large pot of water to a rapid boil. Cut the potatoes into quarters and add to the water. Add some salt so they don’t stick to the bottom. Boil potatoes until soft (a fork should pierce right through), or about 8 minutes. Rinse in a colander and place immediately back into the same pot.
- Add butter, cream cheese, milk and yogurt. Beat with an electric mixer until creamy. Add salt and pepper to taste. Stir in rosemary (start with two tablespoons and add more to taste) and parmesan cheese.
- Serve immediately.
Nutritional information per serving (about 2/3 cup):
Fat: 5.5 grams
Carbohydrates: 41 grams
Fiber: 2.5 grams
Protein: 9.5 grams
Weight Watchers Points: 6
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