This recipe for lightened up mashed potatoes adds better nutrition to your holiday table. And by adding sweet potatoes, we boost the good nutrition even further.
On average, Americans consume about 5,000 calories on Thanksgiving day alone. Oh yes. You’re going to love our recipe!
Our lightened up recipe for Golden Mashed Potatoes calls for Yukon Gold potatoes, which have a naturally creamy and buttery flavor, and sweet potatoes, which are packed with immune-boosting vitamin A. The fat and calories in this simple side dish are considerably less than most traditional mashed potato recipes, because we get away with just one tablespoon of butter and use ingredients like light cream cheese and reduced-fat Cheddar cheese.
Watch Liz cook up our Golden Mashed Potatoes on her Meal Makeovers YouTube channel 🙂
On Episode #82 of our Cooking with the Moms radio podcast, we’re talking turkey with two family-pleasing recipes: Golden Mashed Potatoes and Barbecue Pulled-Turkey Sandwiches.
Golden Mashed Potatoes
Makes 10 Servings
- 3 pounds Yukon Gold potatoes, peeled and cut into ½-inch dice
- 1 pound sweet potatoes, peeled and cut into ½-inch dice
- 4 ounces 1/3-less-fat cream cheese
- ½ cup light sour cream or reduced-fat plain Greek yogurt
- ½ cup shredded reduced-fat Cheddar cheese (2 ounces)
- ½ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 ½ teaspoons kosher salt
- Pinch nutmeg
- A few cranks of freshly ground black pepper
1. Place the potatoes and sweet potatoes in a large saucepan, and add enough cold water to cover. Cover and bring to a boil. Reduce the heat and cook, covered, at a low boil until tender, about 10 minutes.
2. Drain well and return to the pan. Add the cream cheese, sour cream, Cheddar cheese, Parmesan cheese, butter, salt, nutmeg, and pepper. Use a potato masher or ricer and mash the potatoes until smooth.
3. Season with additional salt and pepper to taste. Serve out of the saucepan, or spread potato mixture into a 9 x 13-inch baking dish and bake, uncovered, for 15 minutes until heated through.
Nutrition Information per Serving: 220 calories, 5g fat (3g saturated), 350mg sodium, 36g carbohydrate, 3g fiber, 7g protein, 120% vitamin A, 25% vitamin C, 20% calcium
On last year’s Thanksgiving podcast (episode #30), we featured a recipe for Rosemary Roasted Turkey, so this year we decided to switch gears with a recipe using turkey leftovers. To do that, we cooked up these Barbecue Pulled-Turkey Sandwiches, adapted from the November 2009 issue of Bon Appétit magazine. The sandwiches were tasty, filling, and best of all, kid friendly!
Barbecue Pulled-Turkey Sandwiches
Makes 5 Servings
- 3 tablespoons light canola mayonnaise
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon celery seeds
- 3 cups thinly sliced green cabbage
- 2 slices nitrite-free bacon
- 1 cup tomato puree
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 3 tablespoons (packed) dark brown sugar
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 2 ½ cups shredded cooked turkey (light and dark meat), about 10 ounces
- 5 soft rolls (such as onion, egg, sesame, or whole wheat)
1. Whisk mayonnaise, apple cider vinegar, and celery seeds in small bowl to blend. Season to taste with salt and pepper. Add cabbage; toss to blend. Cover bowl and chill. Can be made 1 day ahead.
2. Sauté bacon in heavy small saucepan over medium heat until crisp and brown, about 5 minutes. Remove from saucepan, pat with paper towel to remove excess fat, and wipe saucepan clean. Coarsely chop the bacon.
3. Place the bacon back into the saucepan with tomato puree, apple cider vinegar, the water, dark brown sugar, chili powder, and ground cumin. Bring sauce to a boil; reduce heat and simmer 5 minutes. Season to taste with salt and pepper.
4. Add shredded cooked turkey to barbecue sauce and bring to a boil. Reduce heat and simmer until turkey is heated through, stirring occasionally. Split and toast rolls. Divide turkey and slaw among rolls. Press tops down lightly to compress, then serve.
Nutrition Information per Serving: 390 calories, 12g fat (3g saturated), 820mg sodium, 43g carbohydrate, 6g fiber, 30g protein, 45% vitamin C, 10% calcium, 20% iron
We hope all of you have a happy and healthy Thanksgiving break. Let us know what you made this year that wowed your family!