Mashed Potatoes

makes about six servings

1/2 tablespoon organic low-fat cultured buttermilk

1 tablespoon nonfat plain Greek yogurt

1/4 teaspoon onion powder

3/4 pounds (about 3 medium-size) Wisconsin Cream Gold (or Yukon Gold) potatoes, cut into 1-inch chunks

3/4 pounds (about 2 large) sweet potatoes, peeled and cut into 1-inch chunks

1 small leek, halved lengthwise and thinly sliced (white and light green parts only)

2/3 cup organic low-fat cultured buttermilk

1 tablespoon unsalted butter

pinch ground black pepper

pinch salt

1 tablespoon minced fresh chives

1. In a small container, stir together 1/2 tablespoon buttermilk, 1 tablespoon Greek yogurt, and onion powder. Cover and refrigerate the sauce until ready to use.

2. Bring a large pot of water to a boil over high heat. Add the chopped potatoes and leeks and return to a boil. Reduce the heat to medium-low and simmer until the potatoes are fork tender, about 12-15 minutes.

3. Drain and return the vegetables to the pot.

4. Add in 2/3 cup buttermilk, butter, and the prepared sauce. Mash with a potato masher. Season to taste with salt and pepper.

5. Garnish with the chopped chives and serve immediately.