The addition of yoghurt instead of cream gives mashed potatoes a pungent flavor. It is also lighter and less fattening.
Serves 4
2 lb (900 g) potatoes, boiled in their skins
2 oz (50 g) butter
2 oz (50 g) yoghurt
salt, pepper, chopped mint
Peel the potatoes, mash with the butter and whip in the yoghurt.
Check seasoning and serve with chopped mint if liked.