8 Ounce, peeled and cut into 3.4 inch cubes (4 Large Size)
1 1⁄2 Tablespoon
Plain low fat yogurt/1/2 cup milk and 1/8 teaspoon grated nutmeg
1 Cup (16 tbs)
1. Drop the potatoes into a medium-large saucepan of cold water. Partially cover and bring to a boil over high heat. Boil until tender when pierced with a fork, about 15 minutes. Drain and return to the pan.
2. Add the butter and yogurt (or milk and nutmeg) and beat with a hand-held electric mixer or a potato masher until fluffy. Season with salt and pepper to taste. Serve hot.