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Mashed Potatoes With Herbs and Parmesan

4 servings

• 4 large Idaho potatoes, peeled and cubed
• 1/4 cup plain nonfat yogurt
• 1/4 cup nonfat milk
• 1 tablespoon Dijon-style mustard
• 1/2 teaspoon salt
• 1 green onion, finely diced
• 1 clove garlic, minced
• 3 tablespoons freshly grated parmesan cheese
• 3 tablespoons minced fresh parsley
• 1 tablespoon minced fresh dill
• 1/4 teaspoon black pepper

Place the potatoes in a pot and cover with water. Simmer at medium heat until tender. Meanwhile, stir together the yogurt, nonfat milk, mustard and salt. When the potatoes are done, drain and add the yogurt mixture. Mash the potatoes using a hand masher or electric mixer. When the potatoes are smooth, stir in the green onion, garlic, parmesan, parsley, dill and pepper. Taste for salt and pepper. Serve immediately.

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