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Mashed Potatoes Recipe


4 medium Russet potatoes, peeled and cut into 2″ chunks
2 tablespoons butter
2 tablespoons plain Greek yogurt
about 3/4 cup Lactaid milk (2% or whole, depending on desired creaminess)
1/4 cup chopped chives Salt and pepper


  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:
  8. – Chopped Brussels Sprouts, tossed with olive oil and fish sauce and roasted until crisp
  9. – Crispy sautéed pancetta, baby peas and a sprinkle of parmesan cheese
  10. – Rotisserie chicken, a drizzle of barbecue sauce and chopped pickles
  11. – Grocery store package of slaw and frozen fish sticks
  12. – Chopped crispy bacon and a little shredded Swiss cheese (low-lactose), and stick under the broiler to gratinee
  13. – 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
  14. – Top with sauerkraut, bratwurst and a drizzle of spicy mustard