"My fiancé and I love super spicy foods, so that's what inspired me to create this recipe. The potatoes go great with fish. I like to serve them with Chilean sea bass steamed in sake." -CL Reader
1 pound cubed peeled Yukon gold potato
1 tablespoon wasabi powder (dried Japanese horseradish)
2 teaspoons butter
1 (8-ounce) carton plain low-fat yogurt
How to Make It
Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Return potato to pan. Add the remaining ingredients, and mash with a potato masher.