- 2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces
- 1/2 cup low-fat milk
- 1/4 cup extra virgin olive oil
- 1 cup Dannon® Plain Yogurt
- 4 ounces crumbled herbed goat cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- Place potatoes in a heavy saucepan, add 1 inch of water and cover with a tight fitting lid. Place over high heat. When you see steam escaping (don't take off the lid) reduce the heat to low and continue cooking for exactly 20 minutes.
- Drain the potatoes and put them back in the pot over medium heat. Shake the pan and cook for 1 minute to make the potatoes very dry. Mix the milk, olive oil, and Dannon(R) Plain Yogurt in a glass measuring cup and microwave until hot.
- Mash the potatoes and fold in the yogurt mixture and then add the goat cheese. Season with salt and pepper.