This flavorful mashed potato recipe featuring yogurt from Dannon won't disappoint!
- 2 lb. Yukon gold or large red–skinned potatoes
- 2 Tbsp. unsalted butter
- 1/2 cup finely chopped onion
- 3 medium cloves garlic finely minced
- 1 10-oz. package frozen chopped spinach thawed
- 1 tsp. dried basil leaves
- 3/4 cup DANNON® All Natural Plain Yogurt
- salt and pepper (optional)
Wash and scrub potatoes well (do not peel). Place potatoes in large pot with water to cover by 1 inch Bring to boil, lower heat and cook potatoes 40 minutes or until tender.
Meanwhile, melt 1 tablespoon of butter in large, non–stick skillet. Add onions and garlic. Cook over medium heat until soft, but not brown. Squeeze any excess water from spinach and add with basil to pan. Continue to cook 5 minutes or until spinach is soft.
Drain potatoes in colander, saving 1/2 cup cooking water. Peel, when cool enough to handle, and place potatoes in large bowl. Mash potatoes with potato masher. Add spinach mixture, yogurt and remaining tablespoon of butter. Add salt and pepper to taste. Continue to mash, adding cooking water to loosen, if necessary.
Heat before serving.
Using DANNON® All Natural Plain Nonfat Yogurt, each 1/2-cup serving provides:
Calories from fat: 30
Total Fat: 3g
Saturated Fat: 2g
Total Carbohydrates: 25mg
Dietary Fiber: 3g
Calcium: 100mg (10% DV)*