The lightest mashed potato is here and it is very easy to prepare with very simple ingredients.
The mashed potatoes go perfectly with the mushroom sauce that I also have here.
TIPS AND SUBSTITUTIONS
The recipe can be made vegan by simply replacing the yogurt with another plant-based yogurt.
Instead of almond milk in the mashed potatoes, you can use whatever milk or herbal drink you want.
Mashed potatoes has only 107 calories per serving.
Do not add salt to the mushroom sauce since the soy sauce "salts" the sauce perfectly.
In the mushroom sauce you can use whatever mushrooms you want. I used champignon.
If you like this recipe, you can also try one of the following:
Spinach Au Gratin | For the Lunchbox
One Pot Mac & Cheese | With Spinach
Mashed Potatoes Light and Mushroom Sauce
Ingredients
for the mashed potatoes
- 4 potatoes
- 1/4 cup almond milk
- 1 tbsp yogurt
- salt, black pepper, thyme
for the mushrooms sauce
- 2 tbsp olive oil
- 500 gr. mushrooms
- 1 onion
- 2 garlic cloves
- 2 tbsp soy sauce
- 2 tbsp flour
- 500 ml vegetable broth
Instructions
- We start by boiling the potatoes in plenty of water. Keep 1 cup of the boiled water aside.
- Melt the potatoes. Add the milk, yogurt, salt, black pepper and thyme.
- Mix well. We add a little water from what we kept if we want. That depends on how everyone wants their mash.
- To make the mushroom sauce, heat the olive oil in a non-stick pan.
- Add the onion and garlic. Cook for 3-4 minutes. Throw in the mushrooms. We cook until they are almost ready. Add black pepper and thyme.
- Pour the soy sauce into 400ml of heated water. Stir and pour the mixture into the pan. In 100 ml of water that we have also heated, pour the flour and mix until it dissolves.
- Pour the mixture into the pan and stir. Lower the temperature to medium and let the sauce thicken. Our mushroom sauce is ready.
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