Creamy Lemon-Poppy Seed Mashed Potatoes

• 3 pounds Yukon gold potatoes, peeled and cubed
• 1 1/2 teaspoons salt
• 1/4 cup low-fat milk
• 6 garlic cloves, peeled
• 1 bay leaf
• 1 (6-ounce) container lemon yogurt*
• 1/2 cup milk
• 1/4 cup chive-and-onion cream cheese
• 3 tablespoons butter or margarine
• 1 to 2 teaspoons poppy seeds
• 2 teaspoons grated lemon rind
• 1 teaspoon salt
• Garnishes: chopped fresh chives and lemon rind strips

1. Bring first 5 ingredients and water to cover to a boil in a large saucepan; cook 15 to 20 minutes or until tender.
2. Drain, discarding bay leaf, and return potatoes and garlic to saucepan.
3. Add yogurt and next 3 ingredients; beat at medium speed with an electric mixer until smooth.
4. Stir in poppy seeds, lemon rind, and salt. Garnish, if desired.
5. *Plain nonfat yogurt and extra lemon rind may be substituted.

gold potatoes, salt, lowfat milk, garlic, bay leaf, lemon yogurt, milk, chiveandonion cream cheese, butter, poppy seeds, lemon rind, salt, chives

Taken from www.myrecipes.com/recipe/creamy-lemon-poppy-seed-mashed-potatoes (may not work)