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Vickys Garlic & Herb Mashed Potatoes, GF DF EF SF NF
Vickys Garlic & Herb Mashed Potatoes, GF DF EF SF NF

Before you jump to Vickys Garlic & Herb Mashed Potatoes, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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One way to address this to start seeing some results is to realize that you do not have to alter everything straightaway or that you have to completely get rid of certain foods from your diet. It’s not a bad idea if you wish to make major changes, but the most crucial thing is to gradually switch to making healthier eating choices. Eventually, you will discover that you actually prefer to ingest healthy foods after you have eaten that way for a while. Gradually, your eating habits will change and your new eating habits will completely replace the way you ate before.

All in all, it is easy to begin making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vickys garlic & herb mashed potatoes, gf df ef sf nf recipe. To cook vickys garlic & herb mashed potatoes, gf df ef sf nf you only need 10 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Vickys Garlic & Herb Mashed Potatoes, GF DF EF SF NF:
  1. Get 900 grams (2 lbs) white potatoes, peeled and quartered
  2. Take 5 cloves garlic
  3. You need 1/4 onion or a thick slice of onion
  4. Take 3 sprigs fresh thyme
  5. Get 1 bay leaf
  6. Use 160 ml (2/3 cup) milk of choice - I use light coconut milk
  7. You need 6 tbsp extra virgin olive oil or melted safe spread / butter
  8. Get 1/2 tsp freshly ground black pepper or to taste
  9. Get 1 tsp salt or to taste
  10. Take 15 grams chopped chives
Steps to make Vickys Garlic & Herb Mashed Potatoes, GF DF EF SF NF:
  1. In a large saucepan, cover the potatoes, garlic cloves, onion, bay leaf and thyme sprigs with cold water
  2. Bring to the boil then let simmer over medium heat for 20 minutes or until the potatoes are fork-tender. Drain thoroughly and return to pan, discarding the bay leaf and thyme sprigs
  3. Set the pan over a medium heat and add the milk and olive oil. Mash with an old-fashioned potato masher or large fork, adding additional milk if needed to reach desired consistency
  4. Mix in 3/4 of the chives and season to taste with salt & pepper. Transfer to a serving dish and garnish with leftover chives or chopped parsley
  5. If you like you can fry some thinly sliced spring onion / scallion greens in butter and add those instead of chives
  6. Nice with a casserole or a steak, sausages or baked chicken

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