Thursday, January 12, 2012

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.

1 comment:

  1. Mmm..these look delicious! I will be making these very soon!


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