Lemon Mashed Potatoes

Yield: 4 servings (1 cup each)
Source: Cooking Light Annual 1997
Comments: This goes with Grilled Veal Scaloppine with Lemon Mashed Potatoes and Port-Wine Sauce.


5 cups peeled, cubed baking potato
1/2 c. plain low fat yogurt (I used fat free)
1 T. fresh lemon juice
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper


  1. Place potato in a large saucepan; cover with water, and bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain potato, and return to pan. Add yogurt, lemon juice, sugar, salt, and pepper; beat at medium speed of an electric mixer until smooth. (I just mashed 'em.)


Healthy Units: 3 per serving or Core
Calories=175; Fat=.6g; Protein=5.3g; Carb=38.2g; Fiber=3g; Chol=2mg; Iron=1.5g; Sodium=324mg; Calcium=66mg

Back to Recipes in Alpha Order
Back to Recipes by Type