Roasted Red Pepper & Feta Mashed Potatoes

By ShoDav

Ingredients

• 1 1/2 lb Yukon gold potatoes (3 medium), quartered
• 2 whole cloves garlic
• 1/2 tsp sea salt (optional), plus additional, to taste
• 1/2 cup low-fat plain yogurt
• 1 roasted red bell pepper, diced
• 1/2 cup low-fat feta cheese, crumbled
• 3 tbsp fresh lemon juice
• 6 to 8 sprigs flat-leaf parsley, roughly chopped (about 2 tbsp)
• Fresh ground black pepper, to taste

Preparation

Step 1

Place potatoes and garlic into a medium pot and cover with cold water. Bring to a boil over high heat, add 1/2 tsp salt, if desired, and cook until potatoes are tender when pierced with a fork, about 10 minutes.

Remove from heat, drain water, then return potatoes and garlic to pot and mash until almost smooth with a potato masher or fork. (NOTE: Potatoes should still be slightly chunky.) Fold in yogurt, red pepper, feta, lemon juice and parsley. Season with salt and black pepper and serve immediately.

Note: Go for gold - the more intense the yellow hue of a gold potato’s flesh, the higher its concentration of beta-carotene. Also, by leaving the tender potato skins intact, you’ll add even more vitamin C and potassium to your mash.