Light Mashed Potatoes

Directions

1. 1
   Cut potatoes in half or until no more than 2 inches thick.
2. 2
   Boil potatoes until tender (if you use a thin skinned potato, no need to peel).
3. 3
   Heat remaining ingredients slowly until just hot, not boiling (microwave at 70% power or sauce pan on medium-high heat).
4. 4
   Press potatoes through potato ricer into large bowl, cleaning skin out of ricer between rounds.
5. 5
   After all potatoes are riced, slowly stir in milk mixture until the right consistency.