AVOCADO MASHED POTATOES
On a whim one night I threw some avocado into my mashies to stir things up a bit and was surprised at how much I liked them. My general rule of thumb is a quarter of an avocado per large russet potato, but feel free to use other spuds. It's a good, healthy way to make the potatoes creamy without bad fat. You can leave out the butter if you like. Make sure that if your avocado is a Reed that you only use half of it since they are usually quite large.
Provided by SlooowCooker
Categories Potato
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Cut the potatoes into quarters.
- Drop them in a quart of salted, boiling water and let cook for 10-15 minutes or until easily pierced by a fork.
- Cut the avocado into four parts lengthwise and discard the rind and pit.
- When the potatoes are done, drain them and immediately add the butter, avocado, salt and pepper to ensure the potatoes are still hot for best mixing.
- Mash the ingredients together so that the avocado is mixed evenly throughout - I prefer a hand-held mixer with a blender or whisk attachment.
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