Mashed Potatoes from LACTAID

• 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

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).

russet potatoes, butter, yogurt, fat, fresh chives, salt

Taken from allrecipes.com/recipe/mashed-potatoes-from-lactaid/ (may not work)