• 4 cups cubed peeled baking potato (about 1 3/4 pounds)
• 3/4 cup plain low-fat yogurt
• 1 1/2 teaspoons crushed and pulsed Wasabi Peas
• 1/2 teaspoon salt

Place potatoes in a saucepan; cover with water. Bring to a boil; cook 10 minutes or until very tender. Drain.

Combine potatoes and remaining ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Serve immediately.