Potato and avocado mash
If you want to jazz up the everyday mashed potato try out this zingy recipe. It goes particularly well with grilled/barbecued, Mexican spiced meat, such as steak, pork or chicken. Alternatively this potato and avocado mash fits in a vegan menu as it can be made with plant-based dairy alternatives.
Ingredients
Method
- Peel and dice the potatoes, then put them in a pan of cold water, bring to the boil and cook for about 15 minutes, or until tender.
- Drain the potatoes and put them back in the pan. Add some milk and couple of cubes of butter and mush them, using a potato masher. Cover and keep warm.
- Cut the avocados in half and remove their stones.
- Spoon their flesh into a small bowl and mash them with a fork. Add the lemon zest and juice.
- Add the avocado mash to the potatoes, mix well. Season to taste.
- Chop the coriander and add to the mash, together with the garlic and some spring onion, if liked. You can add a few drops of Tabaco, if you’d like it a bit spicy.
- Combine well, using the masher, until you get the desired consistency – add more milk or butter, if needed.
- Garnish with smoked paprika, coriander and spring onion slices.
- Serve warm.