For maximum nutritional benefits try this recipe for adding greens to your mashed potatoes. It uses no oils or butters but still has a fantastic flavor.
Mashed Potatoes and Greens
1 bunch of chard, green or red, roughly chopped
3-4 medium/large potatoes, cubed
6-8 oz. of non-fat or coconut yogurt
Soup stock or water
- Put potatoes in pan and cover with stock or water. Bring to a boil and turn down to simmer for 40 minutes or until potatoes are soft.
- Place chard on top of potatoes and simmer for 15 more minutes.
- Remove any remaining liquid and add 6-8 oz. of non-fat or coconut yogurt.
- Mash together. Add more yogurt or soup stock if the mixture is too dry.
Serving size: 4
Variations: The same recipe can be used with kale or collard greens. When using these greens, remove the central stems by stripping the leaves before shredding them.
Chris’ Note: After the potatoes are drained but before they are returned to the pot, use some stock or a tiny bit of oil or butter to sauté a minced clove or two of garlic then blend in with the potatoes and greens.