Yogurt Mashed Potatoes
Recipe: #10435
August 31, 2013
Categories: Comfort Food, Dinner, Lunch, Casseroles, Side Dishes, Vegetables, Potatoes, Greek, North American, Pacific Northwest, Pacific Rim, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, One-Pot Meal, Pantry/Shelf, Quick Meals, Small Batch Cooking, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Sunday Dinner, Thanksgiving, Weeknight Meals, Boil, Hand Mix/Whisk, Stove Top, Diabetic, Heart Healthy, High Fiber, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Sugar-Free, Vegetarian, Make it from scratch more
"A Greek way with mashed potatoes."
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (222.8 g)
- Calories 202.2
- Total Fat - 7.9 g
- Saturated Fat - 1.4 g
- Cholesterol - 4.1 mg
- Sodium - 52.7 mg
- Total Carbohydrate - 29.1 g
- Dietary Fiber - 3.1 g
- Sugars - 9.9 g
- Protein - 4.3 g
- Calcium - 106.4 mg
- Iron - 0.6 mg
- Vitamin C - 10.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Boil potatoes in a pot of salted water until fork tender, 10 to 12 minutes. Drain potatoes and return to the pot over medium heat to remove excess moisture, about 10 seconds. Mash potatoes to desired consistancy. Stir in yogurt, oil, green onions and lemon zest; season with salt and freshly ground pepper.
Tips & Variations
No special items needed.
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