The creaminess, little zing, and extra boost of protein make these potatoes a nice and unique accompaniment to any meal, but especially beef.
serves 12 ( 1/2 c. = 3 points +)
- 3 lbs. russet potatoes, peeled and chopped
- 1/2 c. low-fat, plain Greek yogurt
- 3/4 c. skim milk
- 1/2 c. crumbled Gorgonzola or Blue Cheese
- salt and pepper to taste
Boil potatoes until tender. Drain. Place potatoes in a large bowl and mash with yogurt. Add milk as needed to achieve desired consistency. Fold in Gorgonzola and season with salt and pepper to taste.