Avocado Mashed Potatoes Recipes

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AVOCADO MASHED POTATOES



Avocado Mashed Potatoes image

Make and share this Avocado Mashed Potatoes recipe from Food.com.

Provided by MsPia

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb butter
1 lemon, quartered
2 garlic cloves, whole
2 avocados, mashed
1 1/2 lbs potatoes
salt
pepper

Steps:

  • Peel and quarter the potatoes, then wash them thoroughly.
  • Place the potatoes in a large pot with enough cold, salted water to cover them and bring to a boil. Reduce heat and simmer for 20 min, or until cooked through, and drain.
  • Meanwhile put butter, lemon and garlic in a saucepan over very, very low. Let it simmer for 20-30 minutes. Discard lemon and garlic.
  • Gently mash the avocado.
  • When potatoes are done, drain and mashed to your liking. Fold in avocado and butter.
  • Season with salt and pepper to taste.
  • If you like creamer mashed potatoes, you can add some milk.

Nutrition Facts : Calories 705.2, Fat 61, SaturatedFat 31.3, Cholesterol 122, Sodium 423, Carbohydrate 40.2, Fiber 10.9, Sugar 2.4, Protein 6.2

AVOCADO POTATO MASH UP



Avocado Potato Mash Up image

Who said you can't have mashed potatoes in the summer? This mash-up of roasted garlic mashed potatoes and lemony avocados makes the perfect side dish for a summer barbecue. Great with chili-lime grilled chicken!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 6

1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
2 cups water
2 medium avocados, pitted, peeled
2 teaspoons fresh lemon juice
1/4 to 1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
Chopped fresh cilantro, if desired

Steps:

  • Make potatoes as directed on pouch, omitting butter and milk.
  • Meanwhile, in medium bowl, mash avocados; stir in lemon juice and pepper sauce. Stir avocado mixture into potatoes. Garnish with cilantro.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 0 g, TransFat 0 g

AVOCADO MASHED POTATOES



Avocado Mashed Potatoes image

On a whim one night I threw some avocado into my mashies to stir things up a bit and was surprised at how much I liked them. My general rule of thumb is a quarter of an avocado per large russet potato, but feel free to use other spuds. It's a good, healthy way to make the potatoes creamy without bad fat. You can leave out the butter if you like. Make sure that if your avocado is a Reed that you only use half of it since they are usually quite large.

Provided by SlooowCooker

Categories     Potato

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 4

4 large russet potatoes (scrubbed or peeled)
1 avocado
1 tablespoon butter
salt and pepper

Steps:

  • Cut the potatoes into quarters.
  • Drop them in a quart of salted, boiling water and let cook for 10-15 minutes or until easily pierced by a fork.
  • Cut the avocado into four parts lengthwise and discard the rind and pit.
  • When the potatoes are done, drain them and immediately add the butter, avocado, salt and pepper to ensure the potatoes are still hot for best mixing.
  • Mash the ingredients together so that the avocado is mixed evenly throughout - I prefer a hand-held mixer with a blender or whisk attachment.

SAVORY AVOCADO WASABI MASHED POTATOES



Savory Avocado Wasabi Mashed Potatoes image

Avocado adds terrific flavor and super creaminess to mashed potatoes. The savory bacon and tang of the wasabi add great layers of flavor. NOTE: Steaming the excess moisture from the potatoes after boiling makes them extra fluffy.

Provided by flyincook

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 russet potatoes
4 slices thick cut bacon
4 tablespoons unsalted butter
1 shallot, thinly sliced
1/4 cup half-and-half
1 ripe mexican avocado
2 teaspoons prepared wasabi paste
1/2 teaspoon salt
1/2 teaspoon black pepper
2 green onions, thinly sliced
1/2 teaspoon black sesame seed

Steps:

  • Peel the potatoes, cut them into quarters then cook in boiling, salted water until they are fork tender.
  • While the potatoes boil, cook the bacon until crisp, drain on paper towels and chop into small pieces.
  • Drain the potatoes and then return them to the cooking pan. Turn the heat to low and allow the potatoes to sit in the pan until all of the visible moisture has evaporated (about 2 minutes), then remove them from the heat.
  • Melt the butter in a small saute pan. Thinly slice the shallot and add it to the melted butter. Cook the shallot for 5 minutes over moderate heat until it is softened and just beginning to turn light golden in color, then remove from the heat.
  • Add the half and half to the potatoes and mash them well with a hand masher. Remove the pit and scrape the avocado from the skin and add it directly to the potatoes, then mash again until smooth. Stir in the butter and shallots and cooked, crumbled bacon. Stir in the wasabi paste and season with salt and pepper.
  • Scoop the potatoes into a serving bowl and scatter the thinly sliced green onions over the top. Sprinkle the black sesame seeds over the top and serve.

Nutrition Facts : Calories 396.5, Fat 31.1, SaturatedFat 12.9, Cholesterol 51.5, Sodium 499.1, Carbohydrate 25.4, Fiber 6, Sugar 1.4, Protein 6.7

AVOCADO MASH



Avocado Mash image

Serve with crudite or wrapped in lettuce.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Yield Makes 1

Number Of Ingredients 4

1/2 avocado, mashed
Juice of 1 lemon wedge
Pinch cayenne pepper
Coarse salt

Steps:

  • Combine ingredients in a bowl. Serve immediately.

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