I prefer mashed potatoes with skin. The skin of a potato contains lots of nutrients, including iron, vitamins B and C, potassium and fiber. They add a special crunch to mashed potatoes. If you do not like the idea of using potato skins, peel the potato and otherwise follow these directions. If you use the potato skin, cut the skin into small pieces after the potato is cooked and just before mashing the potato.

3 (1/2 cup) servings: 60 mg. sodium per serving)

1 (8 oz) russet potato with skin, cubed (1/2-inch pieces)
2 Tablespoons (1% fat) milk
1 Tablespoon yogurt
1 clove garlic, crushed
2 teaspoons lower sodium grated Parmesan cheese
1/8 teaspoon dill weed
1/8 teaspoon black pepper
1/8 teaspoon lemon pepper with garlic and onion *
1/16 teaspoon salt

Prep. Instructions

1. Place cubed potatoes in a saucepan; cover with cold water. Bring water to a boil; turn heat to low and simmer, uncovered, for 10 minutes, or until tender. Drain off water, and return potatoes to saucepan.

2. Combine Parmesan cheese, dill weed, peppers and salt in a bowl.

3. Have all other ingredients on hand.

Cooking Instructions

1. Mash the potatoes with the milk until the potatoes are smooth. Add yogurt. Mash again.

2. Add the crushed garlic, Parmesan cheese, dill weed, peppers and salt. Mash again until well combined.

3. Heat briefly. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds