4 (6-ounce) baking potatoes, peeled and cut into 1-inch pieces |
3/4 cup plain low-fat yogurt |
2 tablespoons 1% low-fat milk |
1 tablespoon chopped chipotle chile, canned in adobo sauce |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1/4 teaspoon ground cumin |
