Yogurt Mashed Potatoes

With this child-tested recipe, kids eat their veggies and get an extra boost of calcium. For extra fiber, cook and mash the potatoes with the peel. Store leftovers in a tightly-covered container for up to three days in the refrigerator.


Makes 6 servings


Ingredients:


4 medium potatoes, peeled (if you prepare with the peel, wash well)
1/2 cup plain lowfat yogurt (not fat-free)
6 Tbsp. reduced fat-milk (warmed slightly in the microwave)
1 1/2 Tbsp. butter
salt and pepper




1. CHILD STEP:  Scrub the potatoes if leaving on peel. Otherwise... 
  
2. CHILD/PARENT STEP:  Peel potatoes with peeler, allowing child to help as much as possible. (This will depend on the child's age and motor skill development.) 
  
3. PARENT STEP:  Cut peeled potatoes into quarters.
  
4. CHILD STEP:  Place potatoes in large pot and cover with water. Cover pot. 
  
5. PARENT STEP:  Cook potatoes over medium heat until soft when pierced with a fork. 
  
6. PARENT STEP:  Drain potatoes. 
  
7. CHILD/PARENT STEP:  Mash potatoes with a potato masher so that all potatoes are broken up. Add yogurt, butter and a little of the milk. 
  
8. PARENT STEP:  Beat with an electric mixer. Gradually add remaining milk until desired consistency.* Salt and pepper to taste. 
  

*Depending on the potatoes, more milk may be needed.




128 calories 3 g protein
4 g fat 20 g carbohydrate
60 mg calcium 2 g fiber