Parmesan Potatoes

serves 8 ( 3 points +)

• 3 lbs. Yukon Gold potatoes, quartered with skins left on
• ½ c. non-fat plain Greek yogurt
• ½ c. skim milk
• ½ c. Parmesan cheese
• ½ c. green onions, sliced thinly
• salt and pepper to taste

Boil potatoes until tender; drain and mash with yogurt and milk. Stir in Parmesan cheese, green onions and salt and pepper to taste.