Garlic Mashed Potatoes Recipe


  • 1 1⁄2 pounds Yukon gold potatoes, peeled (Red potatoes and russets both do the trick, but Yukon golds, with their smooth, buttery taste and texture, make for the best mash.)
  • 1 cup low-fat milk
  • 2 Tbsp butter
  • 5-6 cloves roasted garlic
  • Salt and black pepper to tastenull


  1. Place the potatoes in a large pot of salted water and bring to a boil.
  2. Cook until a knife inserted into the flesh meets no resistance, about 25 minutes. Drain.
  3. While the potatoes boil, combine the milk, butter, and garlic in a small saucepan and heat until the butter is melted. Keep warm.
  4. Use a potato masher or a large wooden spoon to break up the large chunks of potatoes in a rough purée. (If you have a potato ricer, use it—nothing yields smoother mashed potatoes.)
  5. Slowly add the hot milk mixture to the potatoes, using a wooden spoon to beat continuously. Season with salt and black pepper.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Keto Friendly Roasted Radishes

Prep: 5 mins – Cook: 30 mins – Total: 35 mins


  • 3 bunches radishes (about 20-25 radishes)
  • 1/2 cup vegetable broth
  • 3 medium garlic cloves minced
  • 1/2 tsp dried rosemary
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 sprig fresh rosemary (optional)


  1. Preheat the oven to 400 degrees.
  2. Prep the radishes by cutting off the stems, greens, and roots. Rinse them well. Then cut each radish in half. If the radishes are much bigger than a quarter you will want to quarter them so they cook quickly.
  3. In a medium-sized baking dish, add the vegetable broth, minced garlic, rosemary, onion powder, oregano, salt, and black pepper. Whisk it well to combine the seasonings.
  4. Add all of the radishes to the baking dish, spoon the broth over the radishes to coat each one and then cover and bake for 30-35 minutes (check the radishes at 25 minutes if they are on the small side) or until the radishes are tender, stirring halfway through.
  5. (Optional) Garnish with fresh rosemary before serving. Store leftovers in an airtight container in the fridge for 4-5 days.

This delicious recipe and photos were created by, we simply shared it! Check them out for more great ideas!

Potato Croquettes – Vegan Recipe

Prep: 30 mins – Cook: 40 mins – Total: 70 mins


Basic Potato Dough

  • 9 floury potatoes
  • 1 tablespoon chopped parsley
  • 1 tablespoon all-purpose flour
  • 4 tablespoons unsweetened oat milk (or rice milk)
  • 1/8 teaspoon ground nutmeg
  • 3/4 teaspoon salt

Breading Ingredients

  • 1 cup all-purpose flour
  • 1 cup unsweetened oat milk (or rice milk)
  • 1 cup breadcrumbs
  • 1/2 teaspoon salt
  • frying oil


  1. Peel and cut potatoes in half. Boil them in a large pot with water until soft. Drain and put them back in the pot. Mash them with a potato masher. Add the rest of the ingredients for the basic potato dough and mash everything together until creamy. Let the potato dough rest until cold enough to handle.
  2. Let’s prepare the breading station. Fill the all-purpose flour in a bowl, the oat milk in a second bowl and the breadcrumbs and the salt in a third bowl.
  3. Form croquettes with the potato dough. Roll them first in flour, then dip them in oat milk, and lastly coat in breadcrumbs. Make sure they are coated on all sides.
  4. Heat the frying oil in a medium-sized to small pot (fill the oil about 2 inches high – the croquettes should be able to float in the oil but make sure you don’t fill too much oil into the pot to prevent hot oil spilling on the hot plate and everywhere). Once the oil is hot, fry the croquettes in batches until golden and crispy. Place them on a paper towel to remove excess oil. Enjoy!

This awesome recipe and photos were created by, we simply shared it. Please check them out for more great ideas!

Avocado Egg Salad Recipe

PREP: 5 mins – COOK: 20 mins – TOTAL: 25 mins


  • 1 large avocado peeled, pitted and finely diced
  • 3 hard boiled eggs roughly chopped
  • 2 tbsp red onion chopped
  • 2 tbsp mayonnaise
  • 1 tbsp chives chopped
  • 1 tbsp parsley chopped
  • 1 tsp lemon juice
  • salt and pepper
  • lettuce leaves optional, for serving


  • Add all of the ingredients to a mixing bowl and stir to combine.
  • Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.

This delicious recipe and photos were created by, we just shared it! Please check them out as they have so many wonderful ideas!

No Mayo, Vinegar Coleslaw Recipe

PREP: 20 mins – TOTAL: 20 mins


  • 1 head of green cabbage finely shredded
  • 1 large carrot grated
  • 1/2 yellow or red onion finely sliced


  • 1/3 cup apple cider vinegar
  • 3 tbsp olive oil
  • 1 tbsp honey (or more, depending on sweetness)
  • 1/2 tbsp Dijon mustard
  • 1 tsp celery seed
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  1. Add the shredded green cabbage, carrot and onion to a large bowl.
  2. In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, celery seed, salt and pepper to create the dressing. Taste the dressing and decide if you’d like to add more honey.
  3. Add about half of the dressing to the cabbage, onions and carrots and gently toss. Slowly add more dressing until you’ve reached your desired consistency.
  4. Serve and enjoy!

This delicious recipe and photos were created by, we just shared it! Please check them out as their website is great!