Note: This recipe is especially for pregnant and breastfeeding women, but it can be a nutritious part of almost anyone's diet.

Prep time: 35 minutes (includes cooking time)

Ingredients:

• 2 lbs. baking potatoes, peeled and quartered
• 2 tbsp. butter
• 1 c. whole milk
• ¼ c. nonfat dry milk

Directions:

1. Bring a large pot of water to a boil. Add the potatoes and cook until tender (about 15 minutes) and drain.
2. Whisk dry milk into whole milk until dissolved.
3. In a small saucepan, heat milk and butter over low heat until butter is melted.
4. In a large bowl, using a potato masher or an electric mixer, combine milk mixture and potatoes until smooth.

Serves: 4

Serving size: 1 cup

Nutritional analysis (per serving):
309 calories
9 g protein
8 g fat
5 g sat. fat
52 g carbohydrate
4 g fiber
23 mg cholesterol
78 mg sodium
176 mg calcium
1 mg iron
27 mcg folic acid

Note: Nutritional analysis may vary depending on ingredient brands used.

Why this recipe is good for pregnant or breastfeeding women:

This recipe is great for boosting calories during pregnancy and breastfeeding. It also contains a good amount of calcium.

Reviewed by: Steven Dowshen, MD