- 2 pounds potatoes
- 2 Tbsp Meyenberg Goatsmilk butter
- 1 Cup Fat Free Lactaid
* Add potatoes to cold water. Bring to a boil 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.