Made Over Loaded Mashed Potatoes

I am not a huge fan of mashed potatoes, but there’s something about them that is just comforting. Unfortunately, throwing a stick of butter and whole milk just takes something comforting and makes it heavy and loaded with fat. Tonight I decided I wanted a home-style side without all of the junk in it. Granted these still aren’t that “good” for you, but should make you feel a little less guilty about having seconds!

5-6 small red or russet potatoes, quartered (skins on or removed)

½ cup almond milk
1 Tbsp olive oil
3 slices of turkey bacon, diced
1 tsp minced garlic
¼ cup onion, diced
½ tsp black pepper
½ tsp salt
1 tsp parsley
½ cup shredded cheese

  • Cover potatoes with water and boil for about 20 minutes or until potatoes are tender.
  • While potatoes are cooking, sauté the onions, garlic and bacon together until bacon is crisp.
  • Drain water from potatoes and return to pan. Add in almond milk, oil, pepper, salt, parsley and cheese and mash until well blended. (I’ve also used an immersion blender to get the potatoes very soft.)
  • Sprinkle with additional cheese or parsley before serving if desired.

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