Roasted Garlic And Jalapeno Mashed Potatoes

Ingredients

• 2 large baking potatoes
• 6 tablespoons plain nonfat yogurt
• 6 tablespoons lowfat milk
• 10 cloves roasted garlic, peeled
• 1 jalapeno pepper, stemmed, seeded and minced
• Pinch of cayenne
• ½ teaspoon salt, plus more to taste
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    144 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 5 grams protein; 1 milligram cholesterol; 327 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Peel the potatoes and cut them into 1-inch cubes. Place in a medium-size saucepan, cover with water and bring to a boil over medium heat. Reduce the heat and simmer until tender, about 12 minutes. Drain and pass the potatoes through a ricer into a medium-size bowl.
2. Stir the yogurt and milk into the hot potatoes. Add the roasted garlic, jalapeno, cayenne, salt and pepper and mix well. Divide among 4 plates and serve immediately.

20 minutes