Instructions

1. 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.
2. 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.
3. Cut the avocados in half and remove their stones.
4. Spoon their flesh into a small bowl and mash them with a fork. Add the lemon zest and juice.
5. Add the avocado mash to the potatoes, mix well. Season to taste.
6. 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.
7. Combine well, using the masher, until you get the desired consistency – add more milk or butter, if needed.
8. Garnish with smoked paprika, coriander and spring onion slices.
9. Serve warm.