Taste Level: GR
Cost: $20 and under
Serves: 4-6
Prep Time: 10-15 min.
Cook Time: 20-25 min.
Difficulty: 1
I got the idea for these mashed potatoes when a little bit of guacamole got onto my backed potato. I am one of those weird eaters where I have to separate everything, eating one item at a time in order of least favorite to favorite. So when one of my foods touches another I always feel a twinge of disappointment. In this circumstance however I was pleasantly surprised. So pleasantly surprised that I filed away the idea of making a guacamole themed mash potato recipe for a future trial. Do not let the green color throw you off they are fantastic! Just make sure to eat them warm!
Ingredients:
5 large red potatoes
1/2 cup fresh cilantro (chopped)
4 garlic cloves (minced)
1/2-2/3 cup red onion (sauteed in butter)
1 large ripe avocado
3 tbsp Italian volcanic lemon juice
1 red or green jalapeno (seeded, diced)
2/3 cup chipotle cheddar (shredded)
1/2 cup half and half
2 tbsp unsalted sweet European butter
kosher salt (to taste)
Fresh crack pepper (to taste)
In a large sauce pan bring enough water to just cover the potatoes to a boil. Once boiling add potatoes and boil for 20-25 minutes or until potatoes are tender. Drain the potatoes into a strainer and add back to the now empty sauce pan.
Use a potato masher to mash potatoes half way, add the remaining ingredients and continue until potatoes are completely mashed. Cover and keep warm until ready to serve. Enjoy!
(Do not save these in the refrigerator for more than 24 hours. They will loose consistency soon after.)
Cost: $20 and under
Serves: 4-6
Prep Time: 10-15 min.
Cook Time: 20-25 min.
Difficulty: 1
I got the idea for these mashed potatoes when a little bit of guacamole got onto my backed potato. I am one of those weird eaters where I have to separate everything, eating one item at a time in order of least favorite to favorite. So when one of my foods touches another I always feel a twinge of disappointment. In this circumstance however I was pleasantly surprised. So pleasantly surprised that I filed away the idea of making a guacamole themed mash potato recipe for a future trial. Do not let the green color throw you off they are fantastic! Just make sure to eat them warm!
Ingredients:
5 large red potatoes
1/2 cup fresh cilantro (chopped)
4 garlic cloves (minced)
1/2-2/3 cup red onion (sauteed in butter)
1 large ripe avocado
3 tbsp Italian volcanic lemon juice
1 red or green jalapeno (seeded, diced)
2/3 cup chipotle cheddar (shredded)
1/2 cup half and half
2 tbsp unsalted sweet European butter
kosher salt (to taste)
Fresh crack pepper (to taste)
In a large sauce pan bring enough water to just cover the potatoes to a boil. Once boiling add potatoes and boil for 20-25 minutes or until potatoes are tender. Drain the potatoes into a strainer and add back to the now empty sauce pan.
Use a potato masher to mash potatoes half way, add the remaining ingredients and continue until potatoes are completely mashed. Cover and keep warm until ready to serve. Enjoy!
(Do not save these in the refrigerator for more than 24 hours. They will loose consistency soon after.)
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