These are savory and richly flavored, with the added benefit of having not a speck of fat.
2 large baking potatoes
3 tablespoons cider
1 tablespoon Dijon-style mustard
1 tablespoon plain no-fat yogurt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
Wash the potatoes, and bake them till done (about 1 hour in a 350-degree oven). Remove potatoes from heat, and chip into chunks, skins and all (hence the name "Cinder Potatoes").
Put the chunks into a large bowl with all other ingredients. Mash the potatoes with an old-fashioned hand masher, if you have one, or simply beat with an electric mixer until they get to a fluffiness you like. Dig in!
Serves 3 to 4 as a side dish.
Catherine S. Vodrey
Sunday, November 14, 1999
