Next to turkey, stuffing, and cranberry sauce, mashed potatoes are one of the most common side dishes on a Thanksgiving table. Instead of settling for bland or butter-soaked mashed potatoes this year, try one of these healthy recipes that are bursting with enticing flavors.

Roasted Cauliflower Mash

This twist on mashed potatoes is made with a non-starchy veggie, no cream and butter — and yet, it’s every bit as yummy as your traditional mashed potatoes. Only 46 calories per serving. Get the recipe

Mashed Sweet Potatoes

Sweet potatoes are loaded with nutrition and make deliciously sweet and creamy mashed potatoes. Plus, they look more festive than russet potatoes with their bright orange color! The coconut milk in this recipe makes the side dish extra special, so you can leave off the marshmallows this year. Get the recipe.

Mashed Potatoes with Kale

These mashed potatoes are anything but basic! This healthy twist on the classic Irish colcannon recipe combines mashed potatoes with kale and green onions. Instead of butter, a touch of olive oil gives them a silky texture. Get the recipe.

Want to have the healthiest holiday season ever? Join us November 30 and find out how to indulge without the bulge this year! Fill out this application and I'll get back to you soon with more information:
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Mashed Potatoes with Kale (Colcannon)

Here's a healthy remake of a traditional Irish dish that doesn’t sacrifice flavor!

Ingredients:

¾ cup low-fat milk, warm
3 green onions, chopped
2 lbs. medium russet potatoes, peeled, cut into cubes
Water
½ tsp. sea salt, divided use
1 lb. fresh kale, large ribs removed, torn into large pieces
2 Tbsp. extra-virgin olive oil
Ground black pepper (to taste; optional)

Preparation:

1. Heat milk and green onions in small saucepan over medium heat. Bring to a boil. Turn off heat. Set aside.
2. Place potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 15 to 25 minutes, or until tender. Remove from heat.
3. While potatoes are cooking, boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place kale in steamer basket; cook for 3 to 4 minutes, or until tender-crisp and bright green. Place in ice water bath to stop cooking process.
4. Drain water from potatoes. Return potatoes to heat. Gradually add milk mixture, mashing potatoes as milk is added; cook over low heat for 1 to 2 minutes. Remove from heat.
5. Drain water from kale; squeeze out excess water. Finely chop kale with a knife or in a food processor.
6. Add kale and oil to potatoes; mix until fluffy.
7. Season with remaining ½ tsp. salt and pepper (if desired).
8. Serve warm.

Want to have the healthiest holiday season ever? Join us November 30 and find out how to indulge without the bulge this year! Fill out this application and I'll get back to you soon with more information:
Brenda     brendalajay@gmail.com

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Brenda