4 medium Russet potatoes, peeled and cut into 2-inch chunks
2 tablespoons butter
¾ cup LACTAID® Reduced Fat 2% Lactose-Free Milk(2% or whole, depending on desired creaminess)
¼ cup chopped chives
Salt and pepper
Bouillon concentrated paste, optional
2 tablespoons plain Greek yogurt, optional
- 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.
While the potatoes cook, warm the ¾ cup LACTAID® Reduced Fat 2% Lactose-Free Milkin a small sauce pan on low heat. Stir occasionally to avoid scalding the milk.
- 4.
Drain the potatoes, and press through a potato ricer into a large bowl.
- 5.
Mix in the butter, yogurt (optional), warmed LACTAID® Reduced Fat 2% Lactose-Free Milkand chives to blend.
- 6.
Add a tablespoon or 2 extra LACTAID® if necessary to obtain desired consistency.
- 7.
Salt and pepper to taste.
- 8.
Add suggested topping, if desired:
Serving Size
1 serving
Amount Per Serving
Nutrient | Amount |
|---|---|
Calories | 240 |
Total Fat | 7g |
Calories from Fat | 60 |
Saturated Fat | 4g |
Cholestrol | 20mg |
Sodium | 190mg |
Total Carbohydrate | 38g |
Dietary Fiber | 4g |
Sugars | 4g |
Protein | 6g |
Calcium | - |
Related Recipes
Keep exploring our recipe hub for more lactose-free recipes you can make using LACTAID® products. If we don't make it, we'll show you how to substitute a similar ingredient in your favorite recipe! Check out our simple conversion chart to help you swap traditional dairy ingredients for LACTAID® products.
