4-6 red or white potatoes, cut into 1 1/2” cubes
1/2 C. lowfat milk or soy milk
1/2 tsp. black pepper
1 C. frozen or 2 C. fresh spinach
1 T. chopped fresh tarragon
salt to taste (optional)
2 tsp. parmesan cheese (optional)

Place potatoes in a large pot after a thorough scrubbing. Cover with cold water. Bring to a boil over high heat & simmer 12 minutes or until tender. Drain. If using fresh spinach you can use the same water to quickly blanch spinach. If using frozen, just thaw. Return potatoes to the pot over medium heat. Add milk, pepper & salt. Mash with a potato masher until smooth. Stir in spinach & tarragon. Serve with parmesan cheese if desired.

Yield: 4 servings
Calories: 167
Fat: .7g
Fiber: 1.7g