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Mashed potatoes have always been one of my favorite comfort foods.
Growing up, my mom’s mashed potatoes were rich, buttery, and whipped until perfectly smooth. They were absolutely delicious, but definitely not something I wanted to eat every day.
Over the years, I’ve learned that you don’t need a stick of butter or a cup of cream to make great mashed potatoes. A little milk, a touch of olive oil, and properly cooked potatoes create mashed potatoes that are creamy, fluffy, and completely satisfying.
These Creamy Light Mashed Potatoes have become my everyday version. Simple enough for a weeknight dinner, but special enough for holiday meals and family gatherings.
Table of Contents
- Why You’ll Love These Light Mashed Potatoes
- Ingredients & Substitutions
- Best Potatoes for Mashed Potatoes
- How Many Calories and WW Points?
- How to Make Creamy Light Mashed Potatoes
- Recipe Notes
- Easy Variations
- What to Serve with Mashed Potatoes
- Creamy Light Mashed Potatoes Recipe
- Frequently Asked Questions
- More Easy Potato Side Dishes You’ll Love
Why You’ll Love These Light Mashed Potatoes
- Creamy and comforting
- Made with simple pantry ingredients
- Lower in fat than traditional recipes
- Easy to customize
- Perfect for weeknight dinners or holidays
- Great make-ahead side dish
- WW-friendly
- Naturally vegetarian
Ingredients & Substitutions
Baking potatoes (Russet potatoes) – Create fluffy, light mashed potatoes. Yukon Gold potatoes can also be used for a naturally creamier texture.
Salt – Essential for seasoning both the cooking water and finished potatoes.
Reduced-fat milk – Adds creaminess without excess calories. Low-fat milk, skim milk, buttermilk, or unsweetened dairy-free milk can also work.
Olive oil – Adds richness and flavor with less saturated fat than butter.
Optional Add-Ins
- Plain nonfat Greek yogurt
- Roasted garlic
- Fresh chives
- Fresh dill
- Parsley
- Scallions
- Horseradish
- Grated Parmesan cheese
- Pesto
Best Potatoes for Mashed Potatoes
Not all potatoes mash the same way.
Russet potatoes (also called baking potatoes) are my usual choice when I want light, fluffy mashed potatoes. Their higher starch content creates a soft, airy texture that’s perfect for soaking up gravy.
Yukon Gold potatoes make creamier, richer mashed potatoes with a naturally buttery flavor. Because they contain a little more moisture, they tend to produce a denser mash.
Red potatoes can also be used, especially if you enjoy a more rustic mashed potato with some texture. I often leave the skins on for extra color and nutrition.
For the best of both worlds, try using a combination of Russet and Yukon Gold potatoes.
How Many Calories and WW Points?
According to my calculations, each serving has about 153 calories and 2 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
How to Make Creamy Light Mashed Potatoes
Step 1: Cook the potatoes
Place the potatoes in a large saucepan and cover with cold water by at least 1 inch. Add ½ teaspoon salt.
Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 10 to 15 minutes.
Step 2: Drain
Drain the potatoes thoroughly and return them to the warm pot for 1 to 2 minutes to allow excess moisture to evaporate.
Step 3: Mash
Add the milk and olive oil.
Mash with a potato masher (affiliate link) for a rustic texture or use a hand mixer for smoother potatoes.
Step 4: Season
Taste and season with additional salt and freshly ground black pepper as needed.
Serve immediately.
Recipe Notes
This is my everyday mashed potato recipe because it’s simple, dependable, and easy to adapt.
One of my favorite variations is replacing part of the milk with plain nonfat Greek yogurt. It adds extra creaminess and a subtle tang that works beautifully with potatoes.
For the fluffiest mashed potatoes, avoid overmixing. Too much mixing can make potatoes gummy instead of light and fluffy.
If you’re serving these for a holiday meal, you can make them several hours ahead and keep them warm in a slow cooker set to LOW.
Easy Variations
Garlic Mashed Potatoes
Add 4 to 6 cloves roasted garlic before mashing.
Dill Mashed Potatoes
Stir in 2 tablespoons chopped fresh dill.
Horseradish Mashed Potatoes
Add 2 tablespoons prepared horseradish.
Spinach Mashed Potatoes
Fold in 1 cup well-drained cooked spinach.
Cauliflower Mashed Potatoes
Replace half the potatoes with cooked cauliflower for a lighter version.
Celery Root Mashed Potatoes
Replace up to half the potatoes with cooked celery root for extra flavor and fewer calories.
What to Serve with Mashed Potatoes
These creamy mashed potatoes pair well with:
- Roast chicken
- Meatloaf
- Turkey breast
- Pork tenderloin
- Pot roast
- Salmon
- Beef stew
- Slow cooker meals
If you’ve made these creamy light mashed potatoes, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Creamy Light Mashed Potatoes
Equipment
Ingredients
- 2 pounds baking potatoes, peeled and cut into 1-inch chunks
- 1/2 teaspoon salt
- 3/4 cup reduced-fat (2%) milk
- 1-1/2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Place the potatoes in a large saucepan. Add enough water so they are covered by at least 1 inch. Add 1/2 teaspoon of salt.
- Turn the heat to high and bring the water to a boil.
- Reduce heat and simmer until the potatoes are tender, 10 – 15 minutes.
- Drain well.
- Add the milk and oil to the potatoes. With a potato masher (affiliate link) or electric mixer (affiliate link), mash the potatoes until they are smooth.
- Taste and adjust seasonings, adding more salt and pepper, as necessary.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan)
Garlic Mashed Potatoes
Add 4 to 6 cloves roasted garlic before mashing.Dill Mashed Potatoes
Stir in 2 tablespoons chopped fresh dill.Horseradish Mashed Potatoes
Add 2 tablespoons prepared horseradish.Spinach Mashed Potatoes
Fold in 1 cup well-drained cooked spinach.Cauliflower Mashed Potatoes
Replace half the potatoes with cooked cauliflower for a lighter version.Celery Root Mashed Potatoes
Replace up to half the potatoes with cooked celery root for extra flavor and fewer calories.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Weight Watchers New Complete Cookbook, Fifth Edition (affiliate link): Over 500 Delicious Recipes for the Healthy Cook’s Kitchen
Frequently Asked Questions
What potatoes are best for mashed potatoes?
Russet potatoes create the fluffiest texture, while Yukon Gold potatoes create a creamier mash.
Can I make mashed potatoes ahead?
Yes. Store in the refrigerator for up to 3 days and reheat gently.
Can I freeze mashed potatoes?
Yes. Freeze in airtight containers for up to 2 months.
Why are my mashed potatoes gummy?
Overmixing releases starch and can make potatoes gluey. Mash only until smooth.
Can I use Greek yogurt?
Absolutely. Replacing some of the milk with plain nonfat Greek yogurt is one of my favorite ways to add creaminess.
More Easy Potato Side Dishes You’ll Love
If you like these low calorie creamy mashed potatoes, be sure to check out other delicious Weight Watchers friendly potato recipes:
You have the SmartPoints listed, what about freestyle points?
I can’t find the recipe?
Sorry about that. Should be there now!
Couldn’t find the “real” recipe or was it just hints for lower-cal? Probably my fault. Thanks
Hi Susan, not sure where it went, but it’s back now 🙂
Will be trying these tonight!
Yum! I really like the idea of being able to use low-fat but still get all the flavor.
Thank you for posting this recipe!! I just tried cauliflower mashed potatoes for the first time the other day and I’m not a fan. I need the real deal, just for way less points. I’ll be whipping up a batch these real soon!
-Samantha
Thanks, Samantha. I tried cauliflower mashed potatoes way back too. In fact I had talked about it in my post and deleted it, thinking it was more information than people needed. I think I may go back and add it after reading your comment! I wasn’t a fan either. I come from Irish ancestors so potatoes are a food I love and never plan on giving up! Hope you like them as much as we do!