Creamy Lemon-Poppy Seed Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 pounds yukon gold potatoes, peeled and cubed |
1 1/2 teaspoons salt |
1/4 cup low-fat milk |
6 garlic cloves, peeled |
1 bay leaf |
1 (6-ounce) container lemon yogurt |
1/2 cup milk |
1/4 cup chive-and-onion cream cheese |
3 tablespoons butter or margarine |
1 to 2 teaspoons poppy seeds |
2 teaspoons grated lemon rind |
1 teaspoon salt |
garnishes: chopped fresh chives and lemon rind strips |
Directions:
1. Bring first 5 ingredients and water to cover to a boil in a large saucepan; cook 15 to 20 minutes or until tender.
2. Drain, discarding bay leaf, and return potatoes and garlic to saucepan.
3. Add yogurt and next 3 ingredients; beat at medium speed with an electric mixer until smooth.
4. Stir in poppy seeds, lemon rind, and salt. Garnish, if desired.
5. *Plain nonfat yogurt and extra lemon rind may be substituted.
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