YOUR SOLIN GENERATED RECIPE
Buttery Garlic Parmesan Potato Bowl
Velvety mashed potatoes whipped with tangy Greek yogurt and savory parmesan, topped with garlic-sautéed turkey for a protein-packed, comforting bowl.
INGREDIENTS
1 medium Russet potato
3 oz Ground turkey (93% lean)
0.5 cup Non-fat Greek yogurt
1 tbsp Parmesan cheese
0.25 tsp Ghee
2 cloves Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh parsley
PREPARATION
Peel and chop the Russet potato into 1-inch cubes.
Place potato cubes in a pot of salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.
While potatoes boil, heat ghee in a skillet over medium heat and sauté the ground turkey until browned and cooked through.
Add minced garlic to the turkey during the last 2 minutes of cooking until fragrant.
Drain the potatoes and return them to the pot, then add the Greek yogurt, parmesan cheese, sea salt, and black pepper.
Mash the potato mixture until velvety and smooth, then fold in the cooked garlic turkey and garnish with fresh parsley.