Wednesday, July 31, 2013

80--- Mexican Mashers with Avocado

Mashed potatoes aren't one of my typical summer recipes.

But for these I have made an exception.

The avocado (aka: nature's butter) substitutes nicely for butter, and adds another flavor dimension... as well as healthy unsaturated fats.

Your search for a side to that spicy grilled chicken or fish is over.

Mexican Mashers with Avocado
Serves 4

4 large yellow potatoes, washed and cubed
1 ripe avocado, mashed
2 Tbsp chopped jarred jalapeno slices
1/4 cup Mexican or light sour cream
1 Tbsp fresh cilantro, chopped
1/8 tsp ground cumin
1/4 tsp salt
Dash ground black pepper

Bring a large pot of water (or vegetable broth for extra flavor) to a boil.  Add potato cubes and cook for 15-20 minutes, or until soft.  Transfer cubes to a bowl when cooked.  Mash to desired consistency.

Stir in mashed avocado and remaining ingredients.

Serve immediately.

Nutrition Info per 1/2 cup: 241 calories, 9 g fat (7 g unsaturated), 5 g protein, 33 g carbohydrates, 5 g fiber


  1. This sounds perfect, thank you! I can't wait to try it.

  2. Do you think a yam would work well in place of the yellow potato?

    Thank you!

    1. Hi Jena. I would not use a yam or sweet potato in this recipe because the flavors are too savory. But you could use red potatoes or Russet potatoes!