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Mashed Potatoes

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Recipe by:
Yield: 4 Yields 4 servings
Prep Time:

Ingredients

4 medium Russet potatoes, peeled and cut into 2" chunks
2 tablespoons butter
2 tablespoons plain Greek yogurt
about 3/4 cup Lactaid milk (2% or whole, depending on desired creaminess)
1/4 cup chopped chives
Salt and pepper

Preparation

  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:
  8. - Chopped Brussels Sprouts, tossed with olive oil and fish sauce and roasted until crisp
  9. - Crispy sautéed pancetta, baby peas and a sprinkle of parmesan cheese
  10. - Rotisserie chicken, a drizzle of barbecue sauce and chopped pickles
  11. - Grocery store package of slaw and frozen fish sticks
  12. - Chopped crispy bacon and a little shredded Swiss cheese (low-lactose), and stick under the broiler to gratinee
  13. - Add a tablespoon of chipotle in adobo sauce or harissa into the mashed potatoes when making the recipe, and top with pork carnitas or rotisserie chicken and chopped tomatoes
  14. - Top with sauerkraut, bratwurst and a drizzle of spicy mustard

Nutritional Facts

Amount Per Serving

Calories 240
Total Fat 7g
Calories from Fat 60kcal
Saturated Fat 4.5g
Cholestrol 20mg
Sodium 190mg
Total Carbohydrate 38g
Dietary Fiber 4g
Sugars 4g
Protein 6g
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