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

First Published January 7, 2003, 1:59 p.m.