Light Mashed Potatoes

1. 1

   Cut potatoes in half or until no more than 2 inches thick.

2. 2

   Boil potatoes until tender (if you use a thin skinned potato, no need to peel).

3. 3

   Heat remaining ingredients slowly until just hot, not boiling (microwave at 70% power or sauce pan on medium-high heat).

4. 4

   Press potatoes through potato ricer into large bowl, cleaning skin out of ricer between rounds.

5. 5

   After all potatoes are riced, slowly stir in milk mixture until the right consistency.

* Per serving · 4 servings · Values may vary.