The peas in this recipe do a couple of things: their slight sweetness accentuates the flavors of the herbs and at the same time they add flecks of emerald green to the dish. Scrub the potatoes well, but do not peel them.

6 cloves garlic, peeled and coarsely chopped
1 teaspoon salt
1-1/2 cups frozen peas
1/3 cup low-fat milk (1%)
1/4 cup fat-free yogurt
2 teaspoons minced fresh tarragon, or 1 teaspoon dried
1 tablespoon olive oil
1/4 cup minced chives
1/4 cup minced fresh basil

  1. 1 In a large saucepan, combine the potatoes, garlic, 1/4 teaspoon of the salt, and water to cover. Bring to a boil, reduce to a simmer, and cook until the potatoes are tender, about 20 minutes. Add the peas for the last minute of cooking. Drain.
  2. Transfer the potatoes, peas, and garlic to a large bowl and add the remaining 3/4 teaspoon salt, the milk, yogurt, and tarragon. With a potato masher or hand-held mixer, mash the potatoes until creamy.
  3. Stir in the minced chives and minced basil.

Makes 6 servings.
Per serving: 165 calories, 2.7g total fat (0.5g saturated), 1mg cholesterol, 4g dietary fiber, 31g carbohydrate, 5g protein, 451mg sodium.