Roasted Red Pepper & Feta Mashed Yukon Gold Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from CE Ingredients:
700 g yukon gold potatoes (3 medium), quartered |
2 cloves garlic, whole |
1/2 tsp sea salt (optional), plus additional, to taste |
120 g (1/2 cup) low-fat plain yogurt |
250 g (1) red bell pepper, roasted and diced |
70 g (1/2 cup) low-fat feta cheese, crumbled |
3 tbsp fresh lemon juice |
20 about 2 tbsp green onion |
1/4 tsp fresh ground black pepper, to taste |
Directions:
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.
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