Mashed Potatoes
Holly Clegg
- Yield: 6 to 8 servings
Ingredients
- 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
Instructions
- Combine potatoes and enough water to cover in a large nonstick saucepan; bring to a boil.
- Lower heat, cover, and cook until tender about 20 to 25 minutes; drain.
- In a bowl, mash potatoes with margarine, milk and yogurt until creamy. Season to taste.
- 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
