If you’re like us, mashed potatoes might be your personal favorite part of the Thanksgiving meal. (And if you’re vegetarian or vegan, mashed potatoes probably are your Thanksgiving meal).
But, this hero side dish has a dark side that’s quite a mouthful. Potatoes are loaded with high glycemic-index carbohydrates, which means they’re quickly digested into sugars that rapidly raise blood-sugar levels.
That’s not necessarily a bad thing for non-diabetic folks, especially when they’re eaten in moderation as part of a healthy, vegetable-rich diet. Plus, potatoes are actually pretty low in calories, around 150.
The problem, however, is that potatoes are often made with high-fat, high-calorie ingredients like butter, cheese and sour cream. Tasty as it might make those whipped potatoes, it can make stomaching your favorite mashed potato recipes a bit hard to swallow.
Fortunately, there is a trick to learning how to make healthy mashed potatoes ― it just involves ditching the spuds all together. Hear us out!
Food processors are often viewed as a pint-sized version of a blender, but they’re so much more. There are dozens of veggies that can be processed, blended and mashed ― other than potatoes. (Though, if you can’t quit your potatoes just yet, we actually don’t recommend tossing them into a blender or processor).
Because of their razor-sharp blades, food processors make quick work out of blending potato-y veggies like cauliflower, parsnips, turnips and more into fluffy, whipped delicacies.