INGREDIENTS

INSTRUCTIONS

Boil the potatoes in a large pot of salted water for about 45 minutes or
until they are thoroughly tender then drain well and return to the pan and
continue cooking for a minute or two to dry out any remaining moisture.
Peel the potatoes and push through a "ricer" or mash them. Transfer the
potatoes to a saucepan and add the butter, minced garlic, milk and yoghurt
and salt and pepper to taste and whip with a wooden spoon while reheating
until the potatoes are light and fluffy.
Fold through the chives.
Divide the potato between 6 small oven-proof ramekins or arrange in one
large dish and dot with the butter.
Grill until golden brown on the surface and serve immediately.
Converted by MC_Buster.
Per serving: 1990 Calories (kcal); 45g Total Fat; (19% calories from fat);
44g Protein; 365g Carbohydrate; 118mg Cholesterol; 564mg Sodium Food
Exchanges: 24 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”