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Ingredients
- Â Â BARRY CORREIRA-CANYON
- 2 lrg Potatoes, baking
- 6 Tbsp. Yogurt,plain, non fat
- 6 Tbsp. Lowfat lowfat milk
- 10 x Garlic cloves,roasted, peeled
- 1 x Jalapeno pepper,stemmed, seeded,chopped
- 1 pch Cayenne
- 1/2 tsp Salt, plus more to taste
- Â Â Pepper, freshly grnd to
Directions
- Peel the potatoes and cut them into 1" cubes. Place in a medium-size saucepan, cover with water and bring to a boil over medium heat.Reduce the heat and simmer till tender, about 12 min. Drain and pass the potatoes through a ricer into a medium- size bowl. Stir the yogurt and lowfat milk into the warm potatoes. Add in the roasted garlic, jalapeno pepper, cayenne, salt and pepper and mix well. Divide among four plates and serve immediately. Serve with Turkey Meatloaf, Mushroom Gravy and Cranberry Ketchup (see recipes)
- Berkshires.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 141 | |
| Calories from Fat 10 | 7% |
| Total Fat 1.16g | 1% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 321mg | 13% |
| Potassium 688mg | 20% |
| Total Carbs 28.8g | 8% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.53g | 2% |
| Protein 4.83g | 8% |
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