11/4lbsRussetred or yellow potatoes, cut into 1-inch cubes
1/2cupEach: nonfat plain yogurt & fat-free milk
11/2tbspHeart-healthy buttery spread
1/4teaspoonSea saltor 1⁄2garlic salt
1/2cupReduced-fat Italian blend shredded cheese
1/4cupJulienne sun-dried tomatoeschopped
2tbspSnipped fresh basil
2Green onionssliced
1cansliced ripe olivesdrained, 2.2-oz.
Freshly ground pepper to taste
Instructions
Bring a large pot of water to a boil. Add potatoes and cook for 10 minutes or until tender; drain well.
Transfer back to pot and mash well, then stir in yogurt, milk, buttery spread and salt. Gently stir in remaining ingredients and cook for 2 to 3 minutes more to heat through.