Skip to main content

Featured

The KCL Beauty Edit

Welcome to another KCL Beauty Edit! I've really loved so many of the beauty and makeup products I tried last month. There is usually at least one dud in the bunch that I reluctantly have to give a bad review, but I have something good to say about each one of these products. A few of them I very highly recommend, so grab a cup of coffee and check it all out. If you have a question about any of the products mentioned, please leave it below in the comments section. And if you don't have time to read this, you can skip ahead and listen to my video review here while you work or whatever. Enjoy!


The new skincare line I tried last month was from LHB Natural Skincare, which included a facial wash and two different facial serums. I recently posted about LHB in an anti-aging skincare routine blog and video to show how I use each of these products. Of course I started with the facial wash, which I really loved. The LHB Coconut & Sea Clay Mineral Face Wash is great for any skin type…

Garlic and Herb Olive Oil Mashed Potatoes


If my Italian ancestors could rise from the grave and improve on American mashed potatoes, I'm quite certain they'd come up with something like this. With lactose-intolerant munchkins, I can't drown my potatoes in butter and cream. I've tried over the years to substitute with lactose-free milk and garlic, though I've never had a ton of success. The potatoes always turn out good but never great, and I refuse to make some healthy pureed cauliflower version. This year I decided to use more herbs, more fresh garlic, and a ton of olive oil. It was so worth it. These herb and olive oil mashed potatoes earned a lifetime place at my holiday table!

INGREDIENTS
*serves for a holiday dinner - for a small family dinner, you could cut the recipe down
  • two 40oz bags of Honey Golden Potatoes
  • 1/4 cup or 6-8 cloves fresh garlic finely minced
  • fresh herbs 1-2 bunches approximately 1/2 cup (I used parsley and sage)
  • 1 cup lactose-free milk
  • 1/2 cup olive oil
  • salt to taste

Two important things: Use the golden potatoes! And if you don't have a ricer or mixer, slice them into very small pieces. I would suggest this either way. I find that using the golden ones and cooking them down slowly makes for a more thick and creamy result, which totally makes up for the lack of cream and butter.

Boil until fork tender then mash the potatoes, add the other ingredients and stir. Enjoy!:)



You Might Also Like

http://www.krisztinawilliams.com/2014/02/a-quick-and-easy-all-purpose-dinner.html

Comments

Post a Comment

Popular Posts