Mashed potatoes is a classic if ever there has been one. That’s not to say though that every once in a while you shouldn’t give that oldie-but-goldie a little kick of refreshment to make things interesting again. So, the next time you’re making that Sunday roast or are looking for a different kinda twist to add to your Thanksgiving side dishes, why not give the avocado mashed potatoes a try?
I would normally always add butter to mashed potatoes to give them that little bit of extra creaminess. This is not necessary in this case, as the avocado takes over that job. You can use normal cream or any plant-based alternative if you want to make this a vegan dish; both options work perfectly well.
I love serving this mash as a side dish to homemade falafel or meatballs.
At a glance
- Servings: 4 (side dish)
- Calories per serving: 350
- Preparation time: 10 min
- Start to finish: 20 min
- 2 medium-sized ripe avocados
- 1.5 lbs (700 grams) of peeled potatoes
- ½ a cup (120 grams) of (soy) cream
- ½ a teaspoon of lemon juice
- 1 teaspoon of ground garlic powder
- ¼ teaspoon of nutmeg
- ½ teaspoon of ground pepper
- ¼ teaspoon of salt (plus salt for the cooking water)
- Optional topping: 4 tablespoons of caramelized or fried onions
Peel and wash your potatoes and cut them in dices. Then, cook them in a pot with water and salt on the stove for 10 minutes until tender.
While the potatoes are cooking, peel the avocados, place them in a bowl and add the lemon juice as well. Use a fork to mash up the avocado. Next, add the potatoes when done, the (soy) cream, garlic, nutmeg, salt and pepper. Mash all of the ingredients until you have a smooth mix. Depending on your personal creaminess preference, use a fork (for a more x result), a masher (for the medium range) or a mixer (if you are the creamy type).
Drizzle caramelized or fried onions on top and your side dish is ready to be served.