Roasted Red Pepper & Feta Mashed Potatoes

[BABY1]

RoastedRedPepper_article.jpg

Yukon gold potatoes have thin skin and buttery flesh, thus abolishing the need for loads of butter, cream and salt. If that wasn’t good enough, they have a lower starch content than Russets and Idahos to boot.

INGREDIENTS:

• 1 1/2 lb Yukon gold potatoes (3 medium), quartered
• 2 whole cloves garlic
• 1/2 tsp sea salt (optional), plus additional, to taste
• 1/2 cup low-fat plain yogurt
• 1 roasted red bell pepper, diced
• 1/2 cup low-fat feta cheese, crumbled
• 3 tbsp fresh lemon juice
• 6 to 8 sprigs flat-leaf parsley, roughly chopped (about 2 tbsp)
• Fresh ground black pepper, to taste

INSTRUCTIONS:

1. Place potatoes and garlic into a medium pot and cover with cold water. Bring to a boil over high heat, add 1/2 tsp salt, if desired, and cook until potatoes are tender when pierced with a fork, about 10 minutes.
2. Remove from heat, drain water, then return potatoes and garlic to pot and mash until almost smooth with a potato masher or fork. (Potatoes should still be slightly chunky.) Fold in yogurt, red pepper, feta, lemon juice and parsley. Season with salt and black pepper and serve immediately.

Nutrients per 1/2-cup serving: Calories: 100, Total Fat: 1.5 g, Sat. Fat: 1 g, Carbs: 18 g, Fiber: 1 g, Sugars: 1 g, Protein: 5 g, Sodium: 280 mg, Cholesterol: 5 mg

[Guest]

Re: Roasted Red Pepper & Feta Mashed Potatoes

Sounds good baby1.Thanks for the recipe.