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Thanksgiving Sides: Healthy Potatoes, Three Ways

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Thanksgiving is a day dedicated to giving thanks, reconnecting with loved ones, and — of course — eating. As delicious and fulfilling a plate (or three) full of T-Day goodness might be, the average calorie consumption count on Thanksgiving can rank up to 4,500 calories.

Substitute one of those cream- and calorie-covered potato dishes with one of these healthier versions. (And used those saved calories for an extra serving of Aunt Ida’s pecan pie.)

Roasted Garlic and Rosemary Mashed Potatoes

A T-Day staple, mashed potatoes are often filled with butter, cream, and cheese. This recipe slashes the fat and packs the flavor.

1 head of garlic, roasted
2 pounds potatoes, roughly chopped and peeled
1/2 cup light sour cream
1/3 cup fat-free or low fat milk
1 tablespoon fresh rosemary
Salt and pepper to taste

1. Roast garlic in the toaster oven by chopping off top and drizzling with olive oil. Wrap in foil and bake in a 400-degrees F oven for 30 minutes or until cloves are soft and brown. When cool, squeeze garlic out into a bowl.
2. Boil potatoes until soft. Drain and return to saucepan.
3. Mash potatoes and roasted garlic with potato masher or electric mixer on low. Add remaining ingredients and beat until light and fluffy.

Serves 6.

Oven Baked Sweet Potatoes

As delicious as candied yams might be, they’re also packed with sugar and butter. Try these heart-healthy sweet potatoes instead.

2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
Salt and pepper to taste

1. Preheat oven to 350 degrees F. Coat a baking pan with olive oil, just enough to cover.
2. Wash and peel sweet potatoes, cut into medium size pieces. Toss sweet potatoes with the olive oil, oregano, salt, and pepper.
3. Bake for 60 minutes or until soft.

Serves 4.

Scalloped Potatoes

As delicious as scalloped potatoes may be, they’re typically loaded with heavy cream and cheese. With less than 150 calories per servings, these healthy potatoes are the perfect Thanksgiving Day side.

4 cups potatoes, peeled and thinly sliced
1 onion, thinly sliced
2 cloves garlic, finely diced
1 tablespoon chopped parsley
3 tablespoons whole grain wheat flour
3 tablespoons margarine
1-1/2 cups skim milk
Salt and pepper to taste

1. Layer onions and potatoes in casserole dish, sprinkling flour, garlic, and parsley between layers.
2. Microwave milk and margarine for one minute, season with salt and pepper. Pour sauce over all layers.
3. Bake covered for one hour at 350 degrees F. Remove cover and bake for 30 additional minutes.

Serves 6.

Edited by Jody Smith

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