Rosemary and Garlic Mashed Potatoes

Prep time: 25 minutes   

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.