| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 8 | Servings | |||
INGREDIENTS
| 1 1/4 | ts | Salt |
| 3 | lb | Russet potatoes; scrubbed, unpeeled, cut in 1/4" slices |
| 1 | c | Low-fat plain yogurt |
| 2 | ts | Bouillon granules |
| 2 | ts | Butter |
| 1/4 | ts | Pepper |
| Chopped parsley; garnish |
INSTRUCTIONS
Add 1/2 tsp salt and potatoes to pot of boiling water. Boil, partially covered, until tender, 10 minutes. Drain potatoes; return to pot. Shake over medium heat to dry, about 30 seconds. Remove from heat. Add yogurt, bouillon, butter, remaining salt and the pepper; stir vigorously to mash slightly. Garnish with parsley. Recipe by: Family Circle - 2/1/98 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Feb 21, 1998
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