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Mashed potatoes with avocado

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Ingredients for 4 servings:

  • 600 g potatoes
  • salt water
  • 1 m.-sized avocado(s), ripe
  • 1 tbsp lemon juice
  • 1 cup sour cream
  • salt and pepper
  • chili powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a delicious side dish to steak or fish

Halve the avocado, remove the pit, and scoop out the flesh with a small spoon. Purée the flesh with the sour cream. Stir in the lemon juice and season to taste. Peel the potatoes and boil them in salted water. Allow to cool, then press them through a potato ricer; keep warm. Just before serving, combine both mashed potatoes well and adjust the seasoning if desired. It tastes wonderful with beef steaks, but is also said to be suitable for fish. The mashed potatoes cool quickly, so it’s best to press them through the ricer while the steaks are resting, then immediately mix in the avocado puree and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Mashed potatoes with avocado