Low-fat garlic mashed potatoes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Russet potatoes -- abt 8 |
| 4 | Cloves garlic | |
| 2 | quarts | Chicken broth |
| 1 | cup | Milk, skim |
| ½ | cup | Plain nonfat yogurt |
| 2 | tablespoons | Chives -- thinly sliced |
| 1 | tablespoon | Fresh dill -- minced |
| 1 | teaspoon | Salt |
| White pepper | ||
| ½ | cup | Lowfat jack cheese -- abt 2 |
| Ounce | ||
| Fresh chives or dill sprigs | ||
Directions
1. Peel and quarter potatoes. Place with garlic in a 6-8 quart pan; cover with broth. Bring to a boil over high heat; reduce heat, cover and simmer til potatoes are tender when pierced, abt 20 min.
2. Drain potatoes and garlic; return to pan. Mash with milk until smooth. Stir in yogurt, chives, dill, and salt; add pepper to taste.
Spoon mix into a 2-3 qt shallow baking dish; sprinkle top with cheese. If making ahead, cover with plastic wrap and chill up to 1 day.
3. Bake in a 375F oven til warm in center and melted cheese is lightly browned, abt 30 min (abt 1 hour if chilled). Garnich w/ chives or dill sprigs.
Recipe By : Sunset - Jan 1996
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