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Before you jump to Quick Midweek Mashed Potatoes 🥔 recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Deciding to eat healthily has great benefits and is becoming a more popular way of life. The overall economy is impacted by the number of people who suffer from conditions such as high blood pressure, which is directly associated with poor eating habits. There are more and more campaigns to try to get people to follow a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. People typically believe that healthy diets demand much work and will significantly change how they live and eat. In reality, however, simply making some small changes can positively affect day-to-day eating habits.
The first change you need to make is to pay more attention to what you buy when you go to the grocery as it is likely that you have the tendency to pick up many of the things without thinking. For example, has it crossed your mind to check how much sugar and salt are in your preferred cereal? A good healthy substitute can be porridge oats which have been found to be good for your heart and can give you good sustainable energy at the start of the day. You don’t like eating oatmeal on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one modest change to your diet has been achieved.
As you can see, it is not hard to start to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to quick midweek mashed potatoes 🥔 recipe. You can have quick midweek mashed potatoes 🥔 using 4 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Quick Midweek Mashed Potatoes 🥔:
- Take White potatoes suitable for mashing (Fluffy not waxy)
- You need Good quality olive oil
- Take White pepper
- Use Salt
Instructions to make Quick Midweek Mashed Potatoes 🥔:
- Peel the potatoes and cut into chunks. The smaller the chunks the quicker it cooks, although I think larger chunks often give a better end texture).
- Submerge the potatoes in boiling water, add a pinch of salt and boil gently for 30 minutes or until a knife slides cleanly through them. I set a timer so I don’t forget about them!
- Drain the potatoes into a sieve then sit the sieve of potatoes on top of the hot saucepan to allow the heat and steam to dry them.
- When dry, put them back into the saucepan and add a glug of olive oil. How much you use depends on how much you’ve made, I used about a tbsp here.
- Use a potato masher to mash the potatoes. Keep going until you have all the lumps out as best as possible. Now season here with a pinch of salt and pepper, tasting to make sure it’s got enough.
- You can serve with a drizzle more of the oil if it’s a nice quality one.
You can dress them up with a drizzle of truffle oil or fried sage leaves, but for Thanksgiving I like them. Here are some suggestions for more dishes that's just crying out for a side of Mashed Potato! Some easy midweek meals to serve with mash. Baked Fish with Lemon Cream Sauce. Garlic Prawns (Shrimp) Fish Fingers recipe.
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