Yield: 1 servings
|2||L/2 cups water|
|2 tablespoons||Margarine or butter|
|2 tablespoons||Chopped fresh chives or 2 teaspoons freeze-dried chives|
|½ teaspoon||Garlic salt|
|2⅔ cup||Mashed potato flakes|
|1||(8-oz ) container low fat plain yogurt|
Yogurt lends a creamy, fluffy texture to these quick-fix potatoes.
in medium saucepan, bring water, margarine, chives and garlic salt to a boil. Remove from heat; stir in milk. Add potato flakes, stirring with fork until potatoes are well blended. Add yogurt; stir until well blended. Garnish with additional chopped chives and paprika, if desired. 9 (½-cup) servings.
From the files of Al Rice, North Pole Alaska. Feb 1994