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

Instructions

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).