Chantilly potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Potatoes; quartered | |
| 3 | tablespoons | Margarine; or less |
| ½ | cup | Fat-free plain yogurt |
| ¼ | cup | Parmesan cheese; grated |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
Directions
Recipe by: Elizabeth Powell Preparation Time: 1:30 Preheat oven at 475. Prepare a 1½ quart baking dish with cooking spray. Boil potatoes until tender. Mash with margarine and ¼ cup yogurt. Season with salt and pepper. Whip the remaining ¼ cup yogurt until stiff. Spread mashed potatoes in a baking dish.
Sprinkle with grated Parmesan cheese. Bake until the cheese melts and the top is golden brown, about 20 minutes.
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