Oh dreamy goodness of creamy delight
Mashed potatoes is an all-time classic side dish, like only very few others. 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. Enter avocados to the mix for some extra creamy mashed avcado potatoes. A healthy twist to the classic and a little lower on the carb count. 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 or a perfect compagnion for your steak, why not give the mashed avocado 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 these mashed avocado potatoes as a side dish to homemade falafel or German style meat balls. They are a real crowd pleaser. They are tasty and delicious in their own right, but at the same time know exactly how to make the main star of the meal shine, like a perfectly cooked steak or tender chicken breast.
At a glance
- Servings: 4 (side dish)
- Calories per serving: 350 kcal
- 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
How to prepare mashed avocado potatoes
Step 1: First, start by peeling and washing your potatoes and cut them in dices. Then, cook them in a pot with water and salt on the stove for approx. 10 minutes until they are soft and tender.
Step 2: While the potatoes are cooking, peel the avocados. Afterwards, place them in a bowl and add the lemon juice as well. Now mash up the avocado. I like to use a fork for that as I think this is the most straight forward way for it.
Step 3: When the potatoes are done, add them to the bowl with the avocado mash and also pour in the (soy) cream and add 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 chunky result), a masher (for the middle ground between chunky and super smooth) or a mixer (if you are the extra creamy type, which is most certainly me most of the time).
Step 4: Last, drizzle caramelized or fried onions on top and your mashed avocado potatoes are ready to be served to your hungry tiny tribe.