Serves: 4
Total Calories: 111

4 medium unpeeled boiling potatoes (about 1 1/2 pounds), cut into 1/2-inch slices
1/3 cup plain fat-free yogurt
1 tablespoon prepared horseradish
1/2 teaspoon salt
2-4 tablespoons fat-free (skim) milk
chopped fresh parsley, if desired

1. Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Heat to boiling reduce heat to low. Simmer uncovered about 15 minutes or until tender drain. Return potatoes to saucepan. Shake pan with potatoes over low heat to dry remove from heat.
2. Mash potatoes until no lumps remain. Beat in yogurt, horseradish and salt. Add milk in small amounts beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on the kind of potatoes used). Beat vigorously until potatoes are light and fluffy. Sprinkle with parsley.

NUTRITION INFORMATION
1 Serving

Calories 135 (Calories from Fat 0)
Fat 0g (Saturated 0g)
Cholesterol 0mg
Sodium 330mg
Carbohydrate 33g (Dietary Fiber 3g)
Protein 4g

% DAILY VALUE: Vitamin A 0% Vitamin C 14% Calcium 6% Iron 10%

DIET EXCHANGES: 2 Starch

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 111
Calories from Fat: 1

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