Transform your classic mashed potatoes into something extraordinary with this Garlic-and-Chive Mashed Potatoes recipe. Creamy Yukon Gold potatoes combined with flavorful garlic and a hint of fresh chives make this side dish the perfect addition to any meal. Light yet delicious, this dish is made healthier with skim milk and Greek yogurt, offering a satisfying and flavorful option for those looking to indulge without the guilt.
Garlic-and-Chive Mashed Potatoes
Course: SidesCuisine: American6
servings15
minutes20
minutes210
kcalIngredients
1 1/3 cups skim milk
2 garlic cloves, smashed
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
3 tablespoons unsalted butter
1/4 cup 2 percent Greek yogurt
1 tablespoon chopped fresh chives
Coarse salt and freshly ground pepper
Garnish: 2 teaspoons chopped fresh chives
Directions
- In a small saucepan, heat the skim milk and smashed garlic cloves over medium heat until warmed through. Set aside to let the garlic infuse the milk.
- In a large pot, place the potatoes and cover them with cold water. Add a pinch of salt, bring to a boil, and cook until the potatoes are tender, about 15 minutes.
- Drain the potatoes and return them to the pot. Mash the potatoes until smooth, then stir in the warm garlic-infused milk and unsalted butter.
- Add the Greek yogurt, 1 tablespoon of chopped chives, and season with coarse salt and freshly ground pepper to taste. Stir until well combined.
- Transfer the mashed potatoes to a serving bowl and garnish with 2 teaspoons of chopped fresh chives.
Notes
- Nutrition Facts (per serving):
Saturated Fat: 3g
Unsaturated Fat: 2g
Cholesterol: 15mg
Carbs: 36g
Sodium: 180mg
Protein: 5g
Fiber: 4g
These Garlic-and-Chive Mashed Potatoes provide a delicious balance of creamy texture and fresh flavors, making them a great side dish for any occasion. The use of Greek yogurt adds a light tanginess, while the garlic and chives elevate this dish to a new level of taste. Serve alongside roasted meats or your favorite vegetable dishes for a well-rounded meal.
