Here’s another clean recipe. I really liked these potatoes, although my husband was just so-so on them. I also have to share a little nutritional fact about yukon gold potatoes. The more intense the yellow hue of a gold potato’s flesh, the higher concentration of beta-carotene. And by leaving the skins on, you’ll add even more vitamin C and potassium to these mashed potatoes.
1 1/2 lbs yukon gold potatoes, quartered
2 whole cloves garlic, peeled
1/2 tsp sea salt
1/2 cup low fat plain yogurt
1 roasted red pepper, diced
1/2 cup low fat feta cheese, crumbled
3 Tbsp lemon juice
parsley, chopped (about 2 Tbsp)
fresh ground pepper
Place potatoes and garlic into a medium pot and cover with cold water. Bring to a boil over high heat, add salt and cook until potatoes are tender when pierced with a fork, about 10 minutes.
Remove from heat, drain water then return to pot and mash until almost smooth. Potatoes should be slightly chunky.
Fold in yogurt, red pepper, feta, lemon juice and parsley. Season with salt & pepper and serve immediately.
Recipe from Clean Eating Magazine (Jan/Feb 2010)