Mashed Potatoes

Some foods go so well with mashed potatoes that I knew I needed to come up with a recipe that would work for all of us, including those who are lactose-intolerant. To complicate matters, through trial and error I've come to realize that dairy-free mashed potatoes just aren't a possibility. You see, Naomi is allergic to soy milk, and Michael is allergic to the corn in almond milk and dairy-free creamer. We could use rice milk, but I think it's a bit too sweet and doesn't have the right effect. Once I tried to make garlic and olive oil mashed potatoes, which are dairy-free, but they didn't taste the way I expected and wanted mashed potatoes to taste. So, for the once in a while that we make mashed potatoes, the best option I've come up with is to make them lactose-free by using Lactaid milk and clarified butter.

Here is the original recipe with which I started; however, I modified it to make it lactose-free and to feed a large group of people. If you would like to serve just four people but still make the potatoes lactose-free, then use 1 1/2 pounds of potatoes, 2 Tbsp. clarified butter or Canoleo margarine, 5 Tbsp. Lactaid milk, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper.

Mashed Potatoes
serves 12 adults

Ingredients:

• 5 1/2 pounds Yukon gold potatoes
• 1 stick (1/2 cup) butter
• 1 1/4 to 1 1/2 cups Lactaid milk
• about 2 tsp. kosher salt
• about 1 tsp. ground black pepper

Instructions:

Wash the potatoes and cut them into quarters. Put the potato quarters in a large pot and add water until the water just covers the potatoes. Sprinkle in some salt and then bring the water to a boil over high heat. When the water starts boiling, turn the heat down so that the water simmers, cover the pot with a lid, and simmer the potatoes for 15 to 20 minutes, until they can be poked easily with a fork.

While the potatoes are simmering, clarify the butter to get rid of the milk solids. I find Alton Brown's instructions on clarifying butter easy to follow. Heat the milk in the microwave so that it is warm.

When the potatoes are ready, drain them in a colander and then put them in a pot or large bowl to mash. Add the clarified butter and use a potato masher to mash them so that the butter mixes in with the potatoes. Then pour in 1 cup of the milk, the salt, and the pepper and continue mashing. Pour in the rest of the milk -- or as much as you would like -- and mash or stir until the potatoes reach the desired consistency.