1 pound Yukon Gold potatoes (4 medium) cut into 1-inch pieces
1/4 cup low-sodium vegetable broth, warmed
1/4 cup reduced fat Greek yogurt
2 tablespoons finely chopped fresh chives or green onion
2 tablespoons finely grated Parmesan cheese (optional)
Freshly ground black pepper
Place the diced potatoes in a steamer basket over a large pot of boiling water. Cover, and steam for about 15 minutes, or until potatoes are fork tender.
Transfer the potatoes to a large bowl. Roughly mash the potatoes using a potato masher, or press them through a ricer if you have one.
Add the broth, Greek yogurt, and chives.
Season with salt and pepper to taste, sprinkle with Parmesan, and serve.
Recipe Adopted from OhMyVeggies.com