Parmesan (Greek Yogurt) Mashed Potatoes

Most everyone these days seems to be concerned, or at least conscious, of their health. The holiday season does not have to rely on butter and cream to taste delicious. These are some mashed potatoes that are as good as the real thing. Your guests won't be able to tell the difference and they are good enough to add to your dinner side dish rotation. Plus the greek yogurt adds protein along with the tang of sour cream. Yum! 

Mashed poatoes for 2:

2 Russet potatoes (1 to 1 1/2 potatoes per person) 

1/2 cup greek yogurt

1 to 1 1/2 cups 1% milk 

1/4 cup parmesan cheese (or to taste) 

S&PTT 

1. Thoroughly scrub potatoes if leaving skin on. Peel otherwise and Rise. Chop into small cubes roughly the same size so they cook evenly. 

2. Add to cold pot and cover potatoes with cold water. Bring to boil and boil until fork tender. (About 10 to 15 minutes) Drain potatoes and add straight back to pot. This will get rid of the excess moisture. Add your milk a little at a time and start mashing. 

3. Stir in Parmesan cheese and greek yogurt. Season with salt and pepper to taste. 

Enjoy!