| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Garlic, Low-fat/low, Potatoes |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Russet potatoes — abt 8 |
| 4 |
|
Cloves garlic |
| 2 |
qt |
Chicken broth |
| 1 |
c |
Milk, skim |
| 1/2 |
c |
Plain nonfat yogurt |
| 2 |
tb |
Chives — thinly sliced |
| 1 |
tb |
Fresh dill — minced |
| 1 |
ts |
Salt |
|
|
White pepper |
| 1/2 |
c |
Lowfat jack cheese — abt 2 |
|
|
Ounce |
|
|
Fresh chives or dill sprigs |
INSTRUCTIONS
1. Peel and quarter potatoes. Place with garlic in a 6-8 quart pan; cover
with broth. Bring to a boil over high heat; reduce heat, cover and simmer
til potatoes are tender when pierced, abt 20 min.
2. Drain potatoes and garlic; return to pan. Mash with milk until smooth.
Stir in yogurt, chives, dill, and salt; add pepper to taste. Spoon mix into
a 2-3 qt shallow baking dish; sprinkle top with cheese. If making ahead,
cover with plastic wrap and chill up to 1 day.
3. Bake in a 375F oven til warm in center and melted cheese is lightly
browned, abt 30 min (abt 1 hour if chilled). Garnich w/ chives or dill
sprigs.
Recipe By : Sunset - Jan 1996
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”