When you’re in the mood for mashed potatoes, nothing else will do. But you don’t have to sacrificeyour health and diet goals with mounds of butter and salt. These easy flavor enhancers add layers of taste, nutrition, even fiber—with no deprivation.
Instead 
of: butter
Whip in: roasted garlic and yogurt. Cut off the top 1/4 to 1/2 inch of a full head of garlic, leaving skins intact but exposing the clove tops. Brush lightly with olive oil. Place in a ramekin or muffin tin and cover with foil. Roast at 400 degrees for 30–45 minutes or until buttery soft. Squeeze cloves from their skins and add to potatoes (Yukon gold potatoes are especially buttery). Add fat-free plain Greek yogurt and milk or broth to blend.
Instead of: salt
Blend in: fresh herbs. Finely chop fresh oregano, parsley, roasted or plain garlic, and lots of green onions or chives. Blend into mashed potatoes with buttermilk or a little low-sodium chicken or vegetable stock, plus black pepper, lemon pepper, or horseradish to taste.
Instead of: just potatoes
Add in: cooked parsnips, cauliflower, turnip, or carrot (or a mixture). Simmer the other vegetables along with unpeeled potatoes (the skins add a homey touch, plus more fiber and nutrients) until very tender; then mash or blend together.
