Mashed Potatoes

Holly Clegg
  • Yield: 6 to 8 servings


2 1/2pounds baking potatoes, peeled and quartered
3tablespoons margarine
2/3cup skim milk, warmed
1/3cup plain nonfat yogurt
-- Salt and pepper
1/2cup chopped green onions


  1. Combine potatoes and enough water to cover in a large nonstick saucepan; bring to a boil.
  2. Lower heat, cover, and cook until tender about 20 to 25 minutes; drain. 
  3. In a bowl, mash potatoes with margarine, milk and yogurt until creamy. Season to taste.
  4. Transfer to serving dish; sprinkle with green onions and serve. 

Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).

Nutritional Info *per serving

  • Calories 159
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 1mg
  • Sodium 74mg
  • Carbohydrate 27g
  • Fiber 2g
  • Protein 4g