What’s not to love about mashed potatoes? They’re creamy, buttery and have been a holiday staple for as long as you can remember. However, they’re usually loaded with milk and butter, making this seasonal favorite not so diet-friendly. If you’re trying to save a few calories, these three mashed options make a great addition to your plate. Go ahead and help yourself to seconds, or even thirds!
Parsnip and Carrot Mash:
Ingredients:
- 1/2 lb. Parsnips, peeled
- 2–3 med. Carrots, peeled
- 2 Tbsp. Olive oil
- 4 Tbsp. Fresh thyme
- Salt and pepper, to taste
Instructions:
- Bring a large pot of water to boil over medium-high heat. Dice the parsnips and carrots and add to the boiling water. Boil for 15 minutes, or until tender.
- Drain the parsnips and carrots and place in a food processor along with the olive oil, fresh thyme leaves, salt and pepper.
- Pulse until desired texture. Enjoy!
Butternut Squash and Sage Mash:
Ingredients:
- 1 lb. Butternut squash, cubed
- 2–3 cloves Garlic
- 1/3 cup Fat-free sour cream
- 3 Tbsp. Butter
- 3/4 tsp. Garlic powder
- 1 tsp. Sage
- Salt and pepper, to taste
Instructions:
- Bring a large pot of water to a boil. Add cubed butternut squash to the boiling water. Boil until tender.
- Remove squash and place in a large bowl. Add the butter and mix with a potato masher until butter has melted. Continue mashing as you add the rest of the ingredients until texture is smooth and fluffy. Enjoy!
White Bean and Pesto Mash:
Ingredients:
- 2 cans White northern beans, drained
- 1/2 cup Vegetable stock
- 1/3 cup Parmesan, finely grated
- 1 1/2 Tbsp. Basil pesto
- Pepper, to taste
- Olive oil (optional)
- Add the drained beans to a saucepan with the vegetable stock. Simmer over medium heat for about 5–10 minutes, or until the beans are very soft. Mash with a potato masher until desired texture.
- Add the Parmesan, pesto and pepper and mix until well combined.
- Serve with a drizzle of olive oil to keep from drying out. Enjoy!
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