Peel the potatoes and cut them into 1" cubes. Place in a medium-size saucepan, cover with water and bring to a boil over medium heat.Reduce the heat and simmer until tender, about 12 minutes. Drain and pass the potatoes through a ricer into a medium- size bowl. Stir the yogurt and milk into the hot potatoes. Add the roasted garlic, jalapeno pepper, cayenne, salt and pepper and mix well. Divide among four plates and serve immediately. Serve with Turkey Meatloaf, Mushroom Gravy and Cranberry Ketchup (see recipes) SOURCE: NY Times Magazine 8/29/93-Chef Barry Correia-Canyon Ranch in the Berkshires. Formatted by Carol Kaplan 7/10/94 Posted on Prodigy Food Forum 9/11/94 Posted to EAT-L Digest by LDGOSS
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 4|
|Calories from Fat: 6 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.4mg||0 %|
|Sodium 28.8mg||1 %|
|Potassium 880.1mg||23 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 32.6g|
|Protein 5.6g||8 %|
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Calories per serving: 171
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