Mashed Potatoes from LACTAID

Name: Mashed Potatoes from LACTAID
Ingredients: 4 medium russet potatoes, peeled and cut into 2-inch chunks; 2 tablespoons butter or margarine; 2 tablespoons plain Greek yogurt; 3/4 cup LACTAID Reduced Fat or Whole Milk, or as needed; 1/4 cup chopped fresh chives; Salt and pepper to taste

6 ingredients

7 steps

Ingredients

4 medium russet potatoes, peeled and cut into 2-inch chunks
2 tablespoons butter or margarine
2 tablespoons plain Greek yogurt
3/4 cup LACTAID Reduced Fat or Whole Milk, or as needed
1/4 cup chopped fresh chives
Salt and pepper to taste

Directions

1

Place the potatoes in a saucepan and cover with cold water (optional: for added flavor, swap out part of water with broth, or add a spoonful of bouillon concentrated paste, such as Better Than Bouillon).
2

Add salt, bring to a boil, and cook just until the potatoes fall off a fork when pierced, about 20 minutes.
3

Drain the potatoes, and press through a potato ricer into a large bowl.
4

Mix in the butter, yogurt (optional), warmed LACTAID milk and chives to blend.
5

Add a tablespoon or 2 extra LACTAID if necessary to obtain desired consistency.
6

Salt and pepper to taste.
7

Add suggested topping if desired (see footnotes).