Creamy Greek yogurt takes the place of butter in these rustic these Greek yogurt mashed potatoes. We left the skins on to add color, texture, and extra nutrition. Author: Beachbody Serves: 9 servings, about ½ cup each
Ingredients:
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
Water
½ tsp. sea salt (or Himalayan salt), divided use
Ground black pepper (to taste; optional)
Instructions:
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.
Containers: 1 Yellow