- Yield: 4
- Prep Time: 10 Minutes
- Ready Time: 20 Minutes
- Cook Time: 10 Minutes
Ingredients
- 1 1/4 lbs. Russet potatoes*
- 1 small chopped onion
- 1 1/2 tablespoons healthy butter spread
- 1/2 cup shredded zucchini
- 1/3 cup shredded carrot
- 1/2 cup each: nonfat plain yogurt and fat-free milk
- 1/4 teaspoon sea salt (or 1/2 teaspoon garlic or seasoned salt)
- Freshly ground pepper to taste
Preparation
Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 10 to 12 minutes depending on strength of microwave. While potatoes are cooking, sauté onion in the butter spread for 10 minutes over medium heat. Stir in zucchini and carrot; cook for 3 minutes more. Use oven mitts to remove dish from microwave; carefully remove cover and mash well. Stir in yogurt, milk, butter spread and seasonings to hot mashed potatoes. Add butter spread mixture, yogurt, milk and seasonings. Cook for a minute or 2 more to heat if necessary.
*Yukon Gold, yellow or white potatoes can be substituted
Calories: 190 Fat: 4g Sodium: 230mg Vitamin C: 0.6% Fiber: 3g Protein: 6g Potassium: 771mg
Recipe courtesy of the US Potato Board
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