Mashed Potatoes From Lactaid Food

LACTOSE-FREE MASHED POTATOES (MAYBE VEGAN)

Steps:

• Peal the potatoes and cut into small chunks.
• Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
• Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until potatoes are tender.
• Drain the potatoes.
• In a stand mixer on in a mixing bowl w/ an electric mixer mix together the butter, cream cheese, sour cream, and soy milk. Once well blended add the salt, garlic powder and paprika or favorite mash potato seasonings.
• Add in the potatoes and mix until all ingredients are blended.
• Great served with gravy.

MASHED POTATOES FROM LACTAID®

Steps:

• 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 (optional), 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.
• Add suggested topping if desired (see footnotes).

BASIC MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.