Mashed Potatoes

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).

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

While the potatoes cook, warm the ¾ cup LACTAID® Reduced Fat 2% Lactose-Free Milk in a small sauce pan on low heat. Stir occasionally to avoid scalding the milk.

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

Mix in the butter, yogurt (optional), warmed LACTAID® Reduced Fat 2% Lactose-Free Milk and chives to blend.

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

Salt and pepper to taste.

Add suggested topping, if desired:

• Chopped Brussels Sprouts, tossed with olive oil and fish sauce and roasted until crisp

• Crispy sautéed pancetta, baby peas and a sprinkle of parmesan cheese

• Rotisserie chicken, a drizzle of barbecue sauce and chopped pickles

• Grocery store package of slaw and frozen fish sticks

• Chopped crispy bacon and a little shredded Swiss cheese (low-lactose), and stick under the broiler to gratinee

• 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

• Top with sauerkraut, bratwurst and a drizzle of spicy mustard