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A Vegetarian Recipe for Mashed Potatoes (The Healthy AND Tasty Options)

NOTE TO READERS: This is a segment from the Recipes Chapter of our eBook (Fitness:Inside and Out). To get a clear understanding of some other requirements (condiments, additional advice etc) and procedures that go along with this particular recipe, feel free to click on its “original source here.”

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The Bodyhealthsoul Team

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-Peel and Boil an average of 4 lbs of potatoes per average-sized person (they can be garnet yams or russet potatoes)

-When it is soft enough to be pierced, drain about 90 % of the broth away and now mash with 1-2 avocadoes per person. (do ensure to leave some of the broth in the pot-again about 10 %. )

Do note: This is the only dish where I would purposely drain the broth versus scooping out the boiled roots/vegetables. The reason simply is the former method (draining by pouring some of the broth out of the pot with the lid slightly opened) is that you NEED the flavor of the broth/vegetables in this instance for this dish to taste appealing. Take my word for it, when you scoop out the vegetables and mash the avocadoes, it DOES NOT taste anywhere as good.) In addition, you can use Garnett Yams in place of russet potatoes for this recipe as they do taste better, have less starch and are ranked higher than russet potatoes in the mucus-binding (removing) vegetables.

-Now add salt to taste and enjoy. (Before eating this and also before mashing the avocadoes, you may choose to eat a stalk of celery for each person and wait 10-15 minutes before the main course)

You may also sprinkle some fresh parsley leaves onto this for garnishment and flavor.

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One Response to “A Vegetarian Recipe for Mashed Potatoes (The Healthy AND Tasty Options)”

  1. alfred says:

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    thanks for information….

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