GREEK YOGURT MASHED POTATOES
Creamy Greek yogurt takes the place of butter and cream in these rustic Greek yogurt mashed potatoes. Leaves the skins on to add color, texture, and extra nutrition.
Serves: 9 servings, about ½ cup each
¾ cup unsweetened almond milk, warm
¾ cup reduced fat (2%) plain Greek Yogurt
6 Tbsp. green onions, sliced, divided use
2 lbs. medium red potatoes, cut into cubes
½ tsp. sea salt (or Himalayan salt), divided use
Ground black pepper (to taste; optional)
Heat almond milk, yogurt, and 2 Tbsp. green onions in small saucepan over medium heat. Bring to a boil. Turn off heat. Set aside.
Place potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 15 to 20 minutes, or until tender. Remove from heat.
Strain green onions from almond milk mixture; discard onions. Set aside.
Drain water from potatoes. Return potatoes to heat. Gradually add almond milk mixture, mashing potatoes as milk is added; cook over low heat for 1 to 2 minutes. Remove from heat.
Add remaining 4 Tbsp. green onions, remaining ¼ tsp. salt and pepper (if desired).
Serve warm. .
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