How to Make Low-Calorie Mashed Potatoes That Are Just as Creamy and Delicious

The phrase “low calorie mashed potatoes” might sound like an oxymoron, but it’s actually totally easy to slash a ton of cals from smashed spuds without sacrificing the deliciously creamy flavor. The secret? Swapping out heavy dairy ingredients for savory chicken stock.

We understand you might be skeptical, but Food Network star and nutritionist Ellie Kreiger recommends the method in her garlic mashed potatoes recipe. “This mash owes its luxurious texture to the natural creaminess of Yukon gold potatoes,” she explains. Meaning no extra creams or dairy is necessary!

Kreiger’s recipe calls for 1 1/4 pounds of Yukon potatoes, four cloves of garlic, 1/2 cup of chicken stock or broth, a tablespoon of olive oil, and seasoning to taste with salt and pepper. Rather than boiling, she steams the potatoes until they’re knife-tender and warms the chicken broth for a few seconds in the microwave before mashing it into the spuds.

You can get creative with your favorite seasonings and flavors, but swapping stock for dairy is the key to remember. We’re sure this would work just as well with traditional boiling method for the potatoes, too. You can also use veggie stock if you’d like to keep these vegetarian — and unlike most mashed potatoes, these are vegan-friendly!

Regardless, you’ll end up with a yummy pile of potatoes that has fewer than half the calories of traditional dairy-heavy recipes — and feel zero guilt about going in for second (or third) helpings this holiday season.

Of course, there’s no shame in going for a full-calorie, indulgent mashed potatoes recipe either (like one of our favorites that uses cream cheese, butter, and heavy cream, for instance). But for those who are worried about sticking to a diet or just generally want to keep things on the healthier side, we definitely recommend giving this dairy-free swap a try.