A simple swap by using Greek yogurt in lieu of cream and butter in mashed potatoes has been one of my family’s secret weapons for years, shocking! We tend to have lots of these revelatory weapons in our cadre of recipes which would be typical in most Greek families. Many of these would be hastily developed when one main ingredient in even the simplest of recipes would be absent.
The Plymouth Colony pilgrims as well as your taste buds will find it hard to believe, but this simple swap will save you enough calories and fat, and since the herbs add so much flavor that you can skip the gravy, you’re eliminating enough calories to enjoy dessert with less of the guilt.
1 pound Russet potato (peeled or with skins)
1 tablespoon sea salt
2 tablespoon garlic, minced
3 tablespoons extra virgin (Greek) olive oil
1 tablespoon fresh rosemary, minced
2 tablespoon fresh parsley, minced
1 cup Kalypso Plain Greek nonfat yogurt
1 lemon, zest and juice
Pepper, to taste
1. Boil potatoes with a sea salt until tender, then drain and mash while hot.
2. Sauté garlic in a tablespoon of olive oil. When the garlic releases its aroma, toss in herbs and remove from heat. Combine with potatoes, remaining oil, yogurt, lemon zest, a squeeze of lemon juice, and pepper. Enjoy!
More importantly giving thanks and being thankful—that’s what our special day is dedicated to each year. I’m especially thankful for my family and Kalypso fans, those present and those gone before me, for infusing a spirit of gratitude for every gift of love and time shared with people I love in my life.
The best gift of all to give this holiday season is–your time. It’s priceless, cherished, and irreplaceable. Happy Thanksgiving.