| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Mexican | Vegetables, Side dishes, Breads, Muffins & r | 4 | Servings |
INGREDIENTS
| 4 | Whole potatoes — quartered | |
| 3 | tb | Margarine — or less |
| 1/2 | c | Fat-free plain yogurt |
| 1/4 | c | Parmesan cheese — grated |
| 1/8 | ts | Salt |
| 1/8 | ts | Black pepper |
INSTRUCTIONS
Preheat oven at 475. Prepare a 1 1/2 quart baking dish with cooking spray. Boil potatoes until tender. Mash with margarine and 1/4 cup yogurt. Season with salt and pepper. Whip the remaining 1/4 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. Recipe By : Elizabeth Powell From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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