MASHED POTATOES

- 2 pounds of Russet potatoes, peeled and quartered
- 2 to 3 heads of garlic
- 1/2 cup of low-fat plain yogurt*
- 2 tablespoons of extra-virgin olive oil
- 1/2 teaspoon of salt
- Freshly ground pepper

*"Greek" style yogurt works best with this recipe

> Preheat the oven to 350 degrees.

> Place the potatoes in a large pot of cold, salted water and bring to a boil. Lower the heat, cover, and simmer for 25 to 35 minutes, until the potatoes are completely tender.

> Meanwhile, wrap the garlic heads in foil and roast them in the oven for 30 minutes. Remove the garlic from the oven and squeeze the garlic flesh out of the skins.

> Drain the potatoes into a colander, then return them to the pot. Add the roasted garlic flesh, yogurt, olive oil, salt, and pepper. Mash with a potato masher until well combined. Add a bit more yogurt if needed. Serve immediately, or keep the mashed potatoes hot on the stovetop in a metal bowl set over simmering water.

> Serve with a ladle of Sneaky Gravy, below.


SNEAKY GRAVY
Makes: about 3 cups gravy

- 2 tablespoons butter or pan drippings (from chicken or turkey)
- 1 1/2 tablespoons of whole-wheat flour
- 2 cups of chicken broth, ideally low-sodium
- 1 1/2 teaspoons of Worcestershire sauce
- 1/2 cup of apple sauce
- Salt and freshly ground pepper, to taste

> Heat the butter or pan drippings over medium heat in a sauté pan.

> Whisk in the flour, then the broth, Worcester sauce (or Gravy Master) and apple sauce.

> Cook for about 5 minutes until thickened.

> Add a touch of milk, if you desire lighter colored gravy. Season with salt and pepper to taste.

> Serve hot with mashed potatoes and turkey.

We hope you enjoy this Free Sample Recipe!

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