- 3 lbs. Yukon Gold potatoes, quartered with skins left on
- ½ c. non-fat plain Greek yogurt
- ½ c. skim milk
- ½ c. Parmesan cheese
- ½ c. green onions, sliced thinly
- salt and pepper to taste
Boil potatoes until tender; drain and mash with yogurt and milk. Stir in Parmesan cheese, green onions and salt and pepper to taste.