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Patty Mastracco
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Rosemary and Garlic Mashed Potatoes

Cook time: 25 minutes

5 lbs. Yukon Gold or red potatoes, cut into 1 1/2-inch chunks
2 cups plain nonfat yogurt
3/4 cup thinly sliced green onions
1/4 cup extra virgin olive oil
1/4 cup chopped roasted garlic
1/4 cup snipped fresh rosemary
2 teaspoons sea salt or to taste
1 (8-oz.) package 1/3 less fat cream cheese
Freshly ground pepper to taste
Place potatoes in a large pot fitted with a steamer basket; add 1-inch of water and bring to a boil. Cover and cook for 20 minutes or until potatoes are soft when pierced with a knife. Transfer to a large bowl and mash until smooth. Stir in remaining ingredients. Cover and refrigerate until ready to serve. (May be prepared 2 to 3 days ahead.) Makes 16 servings.
 
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