Ingredients
  • 4 medium russet potatoes, peeled and cut into 2-inch chunks
  • Salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons plain Greek yogurt (optional)
  • About 3/4 cup Lactaid milk (2% or whole, depending on desired creaminess), warmed
  • 1/4 cup chopped chives
  • Salt and pepper
Preparation

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. Drain the potatoes, and press through a potato ricer into a large bowl.
Mix in the butter, yogurt if using, warmed Lactaid milk and chives to blend. Add a tablespoon or 2 extra Lactaid if necessary to obtain desired consistency. Salt and pepper to taste. If desired, finish with one of the suggested toppings below:
•    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), stick under the broiler to gratinée
•    Add a tablespoon of chipotle in adobo sauce or harissa into the mashed potatoes when making the recipe then top with pork carnitas or rotisserie chicken and chopped tomatoes
•    Sauerkraut, bratwurst and a drizzle of spicy mustard