Category: Vegetables

4 lb Russet potatoes -- abt 8

4 Cloves garlic

2 qt Chicken broth

1 cup Milk, skim

1/2 cup Plain nonfat yogurt

2 tbsp Chives -- thinly sliced

1 tbsp Fresh dill -- minced

1 tsp Salt

White pepper

1/2 cup Lowfat jack cheese -- abt 2

Ounce

Fresh chives or dill sprigs

1. Peel and quarter potatoes. Place with garlic in a 6-8 quart pan; cover with broth. Bring to a boil over high heat; reduce heat, cover and simmer til potatoes are tender when pierced, abt 20 min.



2. Drain potatoes and garlic; return to pan. Mash with milk until smooth. Stir in yogurt, chives, dill, and salt; add pepper to taste. Spoon mix into a 2-3 qt shallow baking dish; sprinkle top with cheese. If making ahead, cover with plastic wrap and chill up to 1 day.



3. Bake in a 375F oven til warm in center and melted cheese is lightly browned, abt 30 min (abt 1 hour if chilled). Garnich w/ chives or dill sprigs.



Recipe By : Sunset - Jan 1996