YOUR SOLIN GENERATED RECIPE
Buttery Garlic Parmesan Mashed Potato Bowl
Mashed Yukon Gold potatoes blended with velvety Greek yogurt and parmesan, then paired with garlic-sautéed ground turkey for a protein-rich and comforting bowl.
INGREDIENTS
3.75 oz Ground turkey
1 medium Yukon Gold potato
0.5 cup Non-fat plain Greek yogurt
0.5 tbsp Grated parmesan cheese
0 tsp Ghee
2 cloves Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh chives
PREPARATION
Peel and chop the Yukon Gold potato into uniform 1-inch cubes.
Place potato cubes in a pot of cold salted water and bring to a boil.
Simmer for 12 to 15 minutes until the potatoes are completely fork-tender.
While potatoes cook, heat the ghee in a large skillet over medium heat.
Add the minced garlic and ground turkey to the skillet, seasoning with half of the sea salt and black pepper.
Sauté the turkey, breaking it into small crumbles, until it is browned and cooked through.
Drain the cooked potatoes and return them to the warm pot.
Add the Greek yogurt, parmesan cheese, and the remaining salt and pepper to the pot.
Mash the potatoes until they reach a smooth, creamy consistency.
Scoop the mashed potatoes into a bowl, top with the garlic turkey, and garnish with fresh chives.