Mashed potatoes are generally comforting, but this version gives your taste buds a wake-up call. Serve with Sautéed Tempeh Cutlets (page 146) and a tossed salad.

　　

Ingredients

4 to 6 servings

　　5 large potatoes, peeled and diced

　　1 cup low-fat plain yogurt or soy yogurt

　　1 tablespoon light olive oil

　　1 large onion, chopped

　　1 or 2 small hot fresh chilies, seeded and minced, or one 4-ounce can mild or hot chopped green chilies

　　Salt to taste

　　

Step 1

Cover the potatoes with water in a large saucepan. Bring to a simmer, cover, and cook gently until the potatoes are quite tender, about 15 minutes. Drain and transfer to a large shallow bowl and mash well, adding the yogurt a little at a time.

　　

Step 2

Heat the oil in a small skillet. Add the onion and sauté until translucent. If using fresh chilies, add them and continue to sauté until the onion is lightly and evenly browned. If using canned chilies, let the onion brown first, then add the chilies and sauté just until heated through.

　　

Step 3

Stir the onion mixture into the mashed potatoes, season with salt, and serve.

　　

nutrition information

Step 4

Calories: 191

　　

Step 5

Total Fat: 3g

　　

Step 6

Protein: 5g

　　

Step 7

Carbohydrate: 35g

　　

Step 8

Cholesterol: 3mg

　　

Step 9

Sodium: 45mg

　　The Vegetarian 5-Ingredient Gourmet