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Creamy Lemon-Poppy Seed Mashed Potatoes

Yield Makes 8 servings


  • 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

How to Make It

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

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

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

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

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