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