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
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.