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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
4 large russet potatoes (scrubbed or peeled) |
1 avocado |
1 tablespoon butter |
salt and pepper |
Directions:
1. Cut the potatoes into quarters.
2. Drop them in a quart of salted, boiling water and let cook for 10-15 minutes or until easily pierced by a fork.
3. Cut the avocado into four parts lengthwise and discard the rind and pit.
4. 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.
5. 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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