Best Healthy Nacho Mashed Potatoes Recipes

HEALTHY MASHED POTATOES

Steps:

• Peel and chop the potatoes into big chunks. Place them into a large soup pot and cover with water.
• Place the pot over high heat and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are for tender, about 15 minutes.
• Carefully drain the potatoes, keeping them in the same pot. Add in the remaining ingredients.
• Using a potato masher, mash until smooth. Taste and adjust the seasonings.
• Peel and chop the potatoes into big chunks. Place them into your instantpot and add in 2 cups of water.
• Place the lid on and set the timer for 10 minutes on HIGH. Once the time is up, quick release the steam.
• Drain the liquid, keeping the potatoes into the same pot. Add in the remaining ingredients.
• Using a potato masher, mash until smooth. Taste and adjust the seasonings.

HEALTHY MASHED POTATOES

Steps:

• Wash potatoes and cut off any eyes. Do not peel them. Cut them in quarters and place in good sized pot. Fill with enough water to cover potatoes and add salt.
• Bring to a boil, then simmer for 20 - 25 minutes or until tender.
• Drain water and smash the potatoes in the pot with a potato masher.
• Add cream cheese and half the milk and continue to smash with masher. Add egg too if desired (it adds to both the fluffy texture and a nice color).
• Add remaining milk as needed and most of the cheddar cheese. (You might need more milk, depending on your potatoes).
• Add pepper to taste and garnish with remaining cheddar cheese.

MEXICAN POTATO NACHOS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Pour 2 tablespoons of vegetable oil into a large bowl; toss the potato slices in the oil to coat.
• Arrange the slices in a single layer on a baking sheet and sprinkle with salt and black pepper.
• Bake in the preheated oven until the potato slices are golden brown, about 20 minutes.
• While potato slices are baking, heat 1 tablespoon of vegetable oil in a skillet over medium heat; brown the ground beef in the hot oil, breaking it up into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
• Mix the black beans into the ground beef; stir in the taco seasoning and water. Bring the mixture to a boil and reduce heat to medium-low. Simmer until the flavors have blended, about 10 minutes.
• Arrange the potato slices on a serving platter and sprinkle with half the Cheddar cheese.
• Top the potatoes with the meat and bean mixture; sprinkle the remaining cheese on the nachos.
• Spread the lettuce out over the nachos and garnish with tomato and dollops of sour cream and guacamole.