Wasabi Mashed Potatoes

"I used to think mashed potatoes could only be good if they were smothered in butter, but one day I improvised this recipe. These potatoes are great paired with hearty red-sauced meat or Asian-inspired fish entrées, like sesame grilled tuna or honey-orange salmon." -John Tyler Connoley, Silver City, NM

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 5%
  • Fat: 0.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.4g
  • Carbohydrate: 23.3g
  • Fiber: 1.9g
  • Cholesterol: 2mg
  • Iron: 0.4mg
  • Sodium: 233mg
  • Calcium: 65mg

Ingredients

  • 4 cups cubed peeled baking potato (about 1 3/4 pounds)
  • 3/4 cup plain low-fat yogurt
  • 3/4 teaspoon wasabi powder (dried Japanese horseradish)
  • 1/2 teaspoon salt

Preparation

  1. Place potatoes in a saucepan; cover with water. Bring to a boil; cook 10 minutes or until very tender. Drain.
  2. Combine potatoes and remaining ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Serve immediately.
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