Greek Yogurt Mashed PotatoesWe’re taking traditional mashed potatoes and making them lighter and fitter with Upstate Farms® Greek Nonfat Plain Yogurt, chives and wilted kale, then topping them with toasted whole-grain bread crumbs and cheese.
12 1/2 lbs. Upstate Farms® Greek Nonfat Plain Yogurt
15 lbs. russet potatoes, peeled, diced
1 lb. kale, trimmed, chopped
1/4 cup chives, dried
1/4 cup kosher salt
1 tbsp. black pepper
2 cups breadcrumbs
2 1/2 cups shredded cheddar cheese
1. In a large bowl, combine the pancake mix, water and half of the Upstate Farms® Nonfat Blueberry Yogurt.
2. Coat a large pan or flat top griddle with nonstick cooking spray and bring to medium heat.
3. Scoop out 2 oz. portions of pancake mix onto griddle and cook for 5 minutes or until bubbles have risen to the top and the bottom is golden brown. Flip and continue cooking for an additional 3 minutes.
4. Serve the pancakes with the remainder of the yogurt.