Ingredients
2 lbs. baby Yukon Gold potatoes, or medium cut into 1-inch chunks
1 c. 2% plain Greek yogurt
1/4 c. skim milk
3 t. Chicken Better Than Bullion
2 cloves garlic, minced
4 T. chopped fresh chives
2 T. Litehouse Freeze-Dried Salad Herbs
1 t. freshly ground pepper, divided
3 c. steamed broccoli, chopped
1.5 c. frozen corn, thawed
1/2 c. Tillamook Vintage Extra-Sharp Cheddar, shredded
1 12 oz. can chunk white chicken, drained
Directions
Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Add potatoes and steam until tender, 10 to 12 minutes. Drain and return the potatoes to the pot. Add milk, yogurt, and 1/4 teaspoon each salt and pepper. Mash together to a chunky consistency. Cover to keep warm.
Nutrition Facts
Servings 6.0
| Amount Per Serving | |
| calories 388 | |
| % Daily Value * | |
| Total Fat 8 g | 12 % |
| Saturated Fat 5 g | 23 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 46 mg | 15 % |
| Sodium 651 mg | 27 % |
| Potassium 309 mg | 9 % |
| Total Carbohydrate 61 g | 20 % |
| Dietary Fiber 4 g | 15 % |
| Sugars 6 g | |
| Protein 20 g | 41 % |
| Vitamin A | 18 % |
| Vitamin C | 108 % |
| Calcium | 18 % |
| Iron | 6 % |
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