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Before you jump to Sig's Onion, Cheese and Potato Mash recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you most probably choose a lot of food items out of habit. For example, have you ever checked how much sugar and salt are in your breakfast cereal? Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. By putting in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a healthy change to your diet.
Thus, it should be fairly obvious that it’s not hard to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to sig's onion, cheese and potato mash recipe. To make sig's onion, cheese and potato mash you need 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Sig's Onion, Cheese and Potato Mash:
- Use 6 large potatoes
- Take 1/2 bunch spring onions
- You need 2 corners of cream cheese
- Use 1 good squeeze of mayonnaise
- You need 1 tablespoon butter
- Prepare To taste and for seasoning
- Provide Pinch salt, pepper, dried garlic, dried thyme, coriander
- Use Grated mature cheddar or cheese of choice
Instructions to make Sig's Onion, Cheese and Potato Mash:
- First boil the potatoes in slightly salted water until soft enough to mash down with a fork. Drain the potatoes, mash down. Preheat your oven to 180°. Chop the spring onions finely, add to potatoes, then add all other ingredients (except the grated Cheddar) stir thoroughly until the cream cheese has melted into the mash and the mash becomes soft and fluffy.
- Layer the mashed potato into a ovenproof dish, then add the grated cheese over the top. Bake in oven until the cheese is slightly melted and crisped.
- Serve as a side dish and/or as a topping for meat, fish and or vegetables of choice.
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