Creamy, fluffy irresistible mashed potato recipe with yogurt. I got a message from my daughter last week asking “Mom, how do you make mash potato without any lumps?” In a very nonchalant manner I responded and she said AH, love you! I knew you had a secret to making it smooth and fluffy.
Inspiration Behind This Post
Everything I said above and this…….
That got me to this post and more importantly it got me to thinking that there are probably some people who don’t know how to get it lump free? After all, I was about her age (actually I think I was even older) when I first learnt what I was doing wrong so why not share?
A Post About Mashed Potato? Really?
Its not just about mashed potato, its about an irresistible mashed potato remember? 🙂
I never thought I would ever write a post sharing a recipe on how to make an irresistible mashed potato but, here I am. After countless times of making lumpy mashed potato I eventually got it right and it was a very good executive chef who gave me the answer many years ago.
First things first, boil the water in the kettle to speed things up. Rinse and peel your potatoes and cut into smaller pieces because it helps them to cook quicker and they cook at the same time as opposed to having small ones and very large ones cooking before the other.
Remove the potatoes from the heat just beyond par-boiled stage. When you par-boil potatoes (normally done for roast) you remove them from the heat just before they look like this (image below) but for mashed potato this about to break but not over cooked look is exactly what you want. Sorry bad image but you get the idea 🙂
There’s this memory I have of every time I had to cook pasta in my mother in laws house while living with them in Italy. It’s a memory of her hand smacking mine away if I ever tried to add salt to boiling water 🙂 She would say NO with a stern look and say wait…..I don’t know why but I both appreciated and admired her food and cooking skills so I listened and that was good enough for me.
So no salt in the boiling process.
I know this looks like a small amount of butter, it’ not. You don’t want it greasy and you can always add. What I do is mash it up and add butter while its on the heat and then melt the rest of the butter and add it in along with the salt at this point. I don’t add any salt to the boiling process.
Less Than 20 Minutes Lump Free Mash
It’s the best, easiest and takes no more than 20 minutes to make. It’s amazing how sometimes you can accomplish just about everything and then a simple fluffy mashed potato never seems to cook without lumps! Well no more!
Hints Tips and Suggestions on This Plant Based Potato
The Powerful Potato
A plant based food is what a potato is because it grows freely in the ground, provides such sustenance and fibre along with so many other nutrients! Low in sugar, high in potassium…..yet I still read articles about white potatoes are bad for you. I rest my case.
How is a potato bad for you?
I will tell you how….when you smother it in heaps of butter and sauce maybe but then, it might be the other ingredients that are bad for you and not the actual potato?
My favorite is baked potato with nutmeg and sour cream 🙂 That’s a treat! Why does everything have to be smothered in heavy cream and butter? I don’t get it.
More importantly potatoes don’t cost much and they last for a long long time. They don’t need much nor ask much. Just enjoy them and remember there’s more to the potato than frying it up in oil.
Another wonderful addition to the family with even more health benefits!
My favorite benefit is that it undoubtedly balances my blood sugar levels and keeps me full for longer. I made this Delicious Harissa and Honey Sweet Potato Bake Recipe!
You must give it a try and you can make your own Harissa! Yes I know that you need peppers to make your own harissa but let me tell you, I didn’t even have peppers the day I made my own home-made harissa and it not only came out exactly as we wanted it, it stayed in the fridge for months after and we kept taking a little at a time for other recipes, sandwiches, breakfasts, left overs, etc.
Because why not? 🙂 Enjoy!
IRRESISTIBLE GREEK YOGURT MASHED POTATO RECIPE
- 4 large potatoes
- 1 tsp salt
- 2 tbsp butter
- 2 tbsp fat free Greek yogurt
- Boil water in a kettle in pour into the pot you are going to use. Rinse and peel the potatoes and let them cook in the boiling water for about 8-12 minutes or until just about done.
- Drain the potatoes and let them drip all the water while you heat your milk.
- Once the milk is heated/boiling lower the heat and return the potato pot to the stove with the milk in and then add the potatoes into the milk and start mashing.
- Remove from the heat again and while they are still hot add your un-melted butter in and return to the heat and mix on the heat so that the butter can melt into the potato.
- Now remove from the heat and add the yogurt and a pinch of salt to taste. You can turn the heat off now. If you want it a bit creamier you can add the melted butter.