recipes

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Yogurt Potatoes

These were a quick throw-together side dish that surfaced when my yucca turned out to be squishy and unuseable. It has a light lemony taste from the yogurt.

1.5 lbs baby redskin potatoes
1 cup plain nonfat yogurt
2 cloves garlic, minced
1 Tbs freshly-ground pepper
1 tsp salt

Scrub potatoes and dice into 1/2" chunks. Boil in heavily salted water until tender.
Drain potatoes and mash.
Mix in remaining and adjust seasonings to taste.

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