Contributed by Stonyfield Farm, Inc.
3 pounds of red bliss potatoes
2 tablespoons grated horseradish
1 cup plain Stonyfield Farm Yogurt
1/4 cup butter
Salt and pepper to taste
Directions:
Cut potatoes in even sized pieces, and place in a pot of water. Bring to a boil, and cook potatoes until tender (they will cut easily by using a fork). Using a colander, drain water from the potatoes, and once dry place back in the same pot they were boiled in. Add yogurt, horseradish, butter, salt and butter and mash, or whip using a hand blender for extra fluffy mashed potatoes. If potatoes are too thick, adjust consistency by adding more yogurt or skim milk.
Yields
3 to 4 Servings
*Vegetarian, *Gluten-Free
