Low Fat Yogurt Mashed Potatoes Recipes

LOW FAT YOGURT MASHED POTATOES

Steps:

• Boil the potatoes in water till tender. Mince the onions finely.
• Peel them when hot.
• Mash the potatoes with a ricer/fork.
• Let them cool a bit.
• Add the salt and pepper, onions, then add the yogurt and the parsley.

LOW FAT CREAM CHEESE MASHED POTATOES

Steps:

• PLACE potatoes and enough water to cover in 3-quart saucepan. Bring to boil. Reduce heat to medium; cook 20 to 25 minutes or until tender. Drain.
• MASH potatoes, gradually stirring in milk, cream cheese, onion powder, salt and pepper until light and fluffy. Sprinkle with paprika. Serve immediately.

YOGURT MASHED POTATOES

Steps:

• Combine yogurt, green onions and curry powder in bowl. Place potatoes in microwave-safe dish. Add milk. Cover tightly and cook on High until potatoes are tender but not mushy, about 12 minutes. Remove from microwave. Add yogurt mixture to potatoes and mash roughly. Season with salt and pepper. Garnish with parsley.

LOW FAT MASHED POTATOES

Steps:

• Peel and cube potaoes.
• chop the onions.
• a microwave add a little water, cover and cook until the potatoes are soft. or.
• In a pot cover the potatoes with water, add a little salt and cook until the potatoes are soft, drain the water.
• With a minimum of olive oil sauté the onions until soft.
• While the potatoes are hot, add the onion including the oil to the potatoes.
• Add the yougert
• Use a riser or food processor to mash the potatoes.
• Add more yougert or low fat milk if required.

MAKE AHEAD MASHED POTATOES (LOWER FAT)

Steps:

• Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
• Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until potatoes are tender; drain.
• Peel potatoes; place in a large mixing bowl, and mash with a potato masher.
• Add 1 tablespoons butter, cream cheese, yogurt, milk and 3/4 teaspoon salt; adjusting the quantity of the yogurt to suit your personal taste and needs.
• Mix until all ingredients are blended.
• Spoon mixture into a lightly greased 12x8x2-inch baking dish.
• Brush top of mixture with melted butter; sprinkle with paprika.
• Bake immediately, or cover and refrigerate.
• If refrigerated, let stand at room temperature for 30 minutes before baking.
• Bake at 350°F, uncovered for 30 minutes or until hot.