** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Put potatoes in saucepan of water, cover & bring to boil.
Reduce heat.
2.
Uncover & cook about until potatoes are tender.
3. Drain & return
potatoes to pan.
4. With electric mixer beat together yogurt, sour
cream, ricotta, butter & paprika until smooth.
5. Beat yogurt mixture
into potatoes.
6. Add garlic powder, salt & pepper.
7. Beat until smooth.
8.
Stir in chives & serve.
9.
Approximately 10-12 minutes.
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Dietary Notes:
This recipe is high in Vitamin A with 24% of your daily recommended intake per serving. This recipe is high in Vitamin C with 28% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yogurt, Butter, Potato, Cheese, Garlic allergies.