Ingredients
3
lb unpeeled Yukon gold potatoes (about 8 medium), cut into 1-inch pieces
1
tablespoon butter or olive oil
1/2
teaspoon salt
1
container (6 oz) Greek Fat Free plain yogurt
1/4
teaspoon fresh ground black pepper
2
tablespoons chopped fresh chives, if desired
Preparation
In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) 15 to 20 minutes or until potatoes are fork-tender. Drain.
In same saucepan, mash potatoes, butter and salt with potato masher just until lumpy. Gradually add yogurt, mashing until blended but still lumpy. Stir in pepper and chives.
