1 1/2 lbs. all-purpose potatoes
1/3 c. plain low-fat yogurt
Salt and pepper to taste
1/3 c. part-skim ricotta or low-fat cottage cheese
2 Tbsp. chopped fresh herbs (parsley, basil or chives
Peel potatoes, if desired, and cut into 1-inch chunks. Place in large saucepan and bring to boil over high heat. Reduce heat to moderate; continue cooking until potatoes are tender, about 15 minutes. Meanwhile, using electric blender or food processor fitted with chopping blade, process yogurt and ricotta until mixture is completely smooth. Drain potatoes and return to saucepan. Heat potatoes over moderate heat to evaporate excess moisture, 30 seconds to one minute. Remove from heat. Using potato masher or hand-held electric mixer, beat yogurt mixture into boiled potatoes until smooth. Season with salt and pepper. Stir in chopped herbs, transfer potatoes to bowl and serve immediately. Serves four.