- 4 pounds potatoes, peeled and cubed (about 12 medium)
- 1-1/2 cups (12 ounces) reduced-fat plain yogurt
- 4 green onions, minced
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
- Drain potatoes; mash with yogurt, onions, butter, salt and pepper. Yield: 13 servings.
Reviews for Tangy Mashed Potatoes
"This is a pretty good recipe...but, if you want "tangy"....add a little bit of horseradish..."
"My husband is not a big mashed potato eater, but he loved this recipe. My kids loved it too."
"This is a great twist to a standard recipe. Everyone loved the tangy flavor."