Creamy Lemon-Poppy Seed Mashed Potatoes

Recipe from

Southern Living


3 pounds Yukon gold potatoes, peeled and cubed
1 1/2 teaspoons salt
1/4 cup low-fat milk
6 garlic cloves, peeled
1 bay leaf
1 (6-ounce) container lemon yogurt*
1/2 cup milk
1/4 cup chive-and-onion cream cheese
3 tablespoons butter or margarine
1 to 2 teaspoons poppy seeds
2 teaspoons grated lemon rind
1 teaspoon salt
Garnishes: chopped fresh chives and lemon rind strips


Bring first 5 ingredients and water to cover to a boil in a large saucepan; cook 15 to 20 minutes or until tender.

Drain, discarding bay leaf, and return potatoes and garlic to saucepan.

Add yogurt and next 3 ingredients; beat at medium speed with an electric mixer until smooth.

Stir in poppy seeds, lemon rind, and salt. Garnish, if desired.

*Plain nonfat yogurt and extra lemon rind may be substituted.