2 Lbs Potatoes, Peeled And	1/4 Cup Butter
-Quartered	3 Teaspoons Minced Garlic
1 Cup Parmesan Cheese	Salt And Pepper, To Taste
1 1/2 Cups Plain Low-Fat Yogurt

Using trivet, add 1 cup water and potatoes to pressure cooker. Cook on high pressure for 8-10 minutes. Use natural release method. Drain potatoes and return to pot on low heat. Add rest of ingredients and mash until smooth.


Per Serving: 155 Cal (39% from Fat, 16% from Protein, 45% from Carb); 6 g Protein; 7 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 18 g Carb; 1 g Fiber; 3 g Sugar; 157 mg Calcium; 0 mg Iron; 180 mg Sodium; 19 mg Cholesterol