- Yield: 4
- Prep Time: 15 Minutes
- Ready Time: 30 Minutes
- Cook Time: 15 Minutes
Ingredients
- 1 1/4 lbs. russet, red or yellow potatoes, cut into 1-inch cubes
- 1/2 cup each: nonfat plain yogurt and fat-free milk
- 1 1/2 tablespoons heart-healthy buttery spread
- 1/4 teaspoon sea salt (or 1/2 teaspoon garlic salt)
- 1/2 cup reduced-fat Italian blend shredded cheese
- 1/4 cup julienne sun-dried tomatoes, chopped
- 2 tablespoons snipped fresh basil
- 2 green onions, sliced
- 1 (2.2-oz.) can sliced ripe olives, drained
- Freshly ground pepper to taste
Preparation
Bring a large pot of water to a boil. Add potatoes and cook for 10 minutes or until tender; drain well. Transfer back to pot and mash well, then stir in yogurt, milk, buttery spread and salt. Gently stir in remaining ingredients and cook for a 2 to 3 minutes more to heat through. Makes 4 servings.
Calories: 240 Fat: 8g Cholesterol: 10mg Sodium: 440mg Vitamin C: 0.5% Fiber: 3g Protein: 10g Potassium: 685mg
Recipe courtesy of the US Potato Board
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