Roasted Red Pepper and Feta Mashed Yukon Gold Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 pound(s) yukon gold potatoes (3 medium) quartered |
1 clove(s) garlic |
1/2 teaspoon(s) sea salt |
1/2 cup(s) low-fat plain yogurt |
1 roastd red bell pepper diced |
1/2 cup(s) low-fat feta cheese crumbled |
3 tablespoon(s) fresh lemon juice |
6 to 8 sprigs flat-leaf parsley roughly chopped |
fresh ground black pepper to taste |
Directions:
1. Place potatoes and garlic into 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 in 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.
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