Boil the potatoes in their skins over high heat for 20 to 30 minutes, depending on their size. Prick them with a fork to see if they are cooked through.
Lactose-free mashed potatoes
- 4 large potatoes
- 80 ml Borges Natura walnut milk
- 40 ml Borges extra-virgin olive oil
- 50 g chopped walnuts
- Salt and pepper
Step by step
Peel the potatoes, season them with salt and pepper, and add the extra-virgin olive oil. Mash them with a fork or a potato masher, or run them through a ricer.
Add the heated walnut milk and stir to form a creamy puree. If the mixture is too thick, you can add a little more walnut milk. Serve in individual portions with some chopped walnuts sprinkled on top.