Yield: 6 servings Calories: 401 Sodium: 346 mg Fat: 24 g Protein: 6 g Cholesterol: 3 mg
3 lbs. Idaho potatoes, peeled and cut into 1/4-inch chunks
1 cup low-fat yogurt
1/2 cup extra virgin olive oil
Salt and white pepper
1 cup kalamata olives, julienned
1 tablespoon chives, thinly shaved
Cover the potatoes with cold water. Bring to a boil and simmer until fork tender (about 7-10 minutes). Drain and mash. Put back into the pot. Add yogurt and olive oil. Mix well using a hand mixer. Season with salt and white pepper to taste. Fold in the olives last as they will discolor the mashed potatoes. Garnish with chives. Taste and Enjoy!