| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 2 |
|
L/2 cups water |
| 2 |
tb |
Margarine or butter |
| 2 |
tb |
Chopped fresh chives or 2 teaspoons freeze-dried chives |
| 1/2 |
ts |
Garlic salt |
| 1 |
c |
Milk |
| 2 2/3 |
c |
Mashed potato flakes |
| 1 |
|
(8-oz ) container low fat plain yogurt |
INSTRUCTIONS
Yogurt lends a creamy, fluffy texture to these quick-fix potatoes.
in medium saucepan, bring water, margarine, chives and garlic salt to a
boil. Remove from heat; stir in milk. Add potato flakes, stirring with fork
until potatoes are well blended. Add yogurt; stir until well blended.
Garnish with additional chopped chives and paprika, if desired. 9 (1/2-cup)
servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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