| 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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