Herbed Sweet & White Mashed Potatoes
Nonfat yogurt makes these potatoes creamy and smooth.
It also adds a pleasant, slightly tangy flavor.
8 ounces sweet potatoes scrubbed
10 ounces Idaho potatoes, scrubbed
1/2 cup plain nonfat yogurt, at room temperature
2 tablespoons chopped fresh parsley
3/4 teaspoon chopped fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 400o F. Pierce potatoes several times with fork; bake until
tender, about 45 minutes. When cool enough to handle, peel and halve potato
lengthwise; discard skins and coarsely chop pulp. In medium bowl, combine
pulp, yogurt, parsley, rosemary, salt and pepper, mashing and whipping with
potato masher or spoon until smooth. Serve immediately.
SERVING SIZE: (1/2 cup)
POINTS: 3.5 (2)
PER SERVING: 132 Calories, 0 g Total Fat, 0 g Saturated Fat,
307 mg Sodium, 29 g Total Carbohydrate,
3 g Dietary Fiber, 4 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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