2 1/2 pounds baking potatoes
2 tablespoons margarine
1 tablespoon low-sodium soy sauce
1 teaspoon minced garlic
1 to 2 teaspoons wasabi
1/2 cup nonfat plain yogurt
Combine the potatoes and enough water to cover in a large saucepan; bring to a boil. Lower the heat, cover, and cook until tender, about 30 to 40 minutes. Drain.
Peel potatoes and place them in a mixing bowl with the margarine, blending until smooth. Slowly add soy sauce, garlic, wasabi, and yogurt, beating until creamy. Serve immediately.
Yield: 8 servings
Source: The Holly Clegg Trim & Terrific Cookbook