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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 5 medium potatoes
  • 2 avocados
  • Milk and butter can be plant-based
  • 1 clove of garlic
  • 1 Lime juiced and zested
  • Few pinches of smoked paprika
  • 1 handful coriander leaves
  • Salt and pepper
  • Chopped spring onion to serve optional

Method
 

  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.