Y’all remember a few years ago when I told you about how we basically had the WORST Thanksgiving ever? At the time I didn’t say it was the worst, but it was pretty bad. It started off great – a nice morning to sleep in, eat some pancakes, take a walk. I started in on making the Pioneer Woman mashed potatoes that are simply the greatest mashed potatoes of all time. This is probably (read: definitely) because they contain an insane amount of butter, salt and cream cheese. I love them.
HOWEVER. That day, the dreaded 2011 Thanksgiving Day, I was letting 10 pounds of potatoes boil on the stove for the huge shindig we were planning on going to later that day. I was making mashed potatoes for an army, and had no other food (besides bread and eggs) in the house since we were counting on bringing home Thanksgiving leftovers that night. Around the middle of the Macy’s Thanksgiving Day parade Nate went upstairs and suddenly I heard him throwing up. Thus began the one and only time I’ve ever seen or heard or been around my husband when he’s sick.
That day was a series of football games, cancelled plans, a trip to the grocery store in which I returned with Gatorade and cheesecake (essentials, you see) and about 10 meals of eggs, toast and mashed potatoes. Nate slept the whole time except for when he was getting sick, and I resorted to freaking out about how much it costs to have a baby. I watched so much football it made my head spin, and the only redeeming quality of the day was that it was when Weston had finally started kicking around in my tummy.
All this to say that I love Ree’s mashed potatoes, but it took me a solid year and a half after that whole ordeal to feel like looking at a Russet ever again. Then I was (and still am) working to remove the rest of the baby weight from my body, so Ree’s fabulous potatoes were a no-go around here.
After missing them like crazy I decided to try and find a way to get my mashed potato fix with a little less fat and while I can’t say these are as creamy-dreamy-rich as Ree’s, they are indeed still quite fabulous. I love the tang from the Greek yogurt, and the olive oil adds an extra depth of flavor that otherwise wouldn’t be there. Season ’em up with a little salt-pepper-garlic and you’re good to go!
- 3 large Russet potatoes, peeled and cubed into 1-inch pieces
- 2 Tbsp olive oil
- 2/3 cup plain Greek yogurt (whichever fat content you prefer)
- 1/3 cup milk (it's good to have a little extra on hand to reach the consistency you prefer)
- salt, pepper and garlic powder to taste
- Place the cubed potatoes in a large pot filled with cold water.
- Bring the potatoes to a boil over high heat, then reduce to medium-high and boil for about 20-25 minutes until very soft.
- Drain the potatoes and put them back in the hot pot.
- Add the olive oil, yogurt, and milk and mash together until smooth.
- Season with salt, pepper and garlic powder to taste and add a little more milk if desired.
- Serve hot!