Name: Avocado Mashed Potatoes Recipe
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 lb Yukon gold potatoes (2 lb (cut into 1-inch cubes)); 10 Garlic (10 cloves (minced)); 1/2 Thyme (bunch); 2 leaves bay; 1 Sea salt + more to your taste (pinch); 1/3 cup Cashew milk ((or plain cashew cream, unsweetened)); 2-4 tbsp Extra virgin olive oil ((or avocado oil) (omit the oil on WFPB & Plantricious diets)); 1 tbsp Vegan walnut parmesan ((or nutritional yeast)); 2 large Avocados; 3 Scallions ((chopped)); 1 pinch Sea salt + more to taste (You can leave off for DASH Diets); 1 lime or lemon ((juiced)); 1 Red chili pepper ((sliced (optional))); 1/3 cup Cilantro leaves; 1/4 cup Fresh chives ((chopped ( for garnish)))

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When you think of mashed potatoes, what images immediately come to mind? Probably not a party tray of warm bowls of potato soup. But whether you’re a true food connoisseur or just a regular home cook with a few extra dollars in your budget, mashed potatoes are one of the most versatile and delicious foods you can make at home.

Avocado Mashed Potatoes are one of my favorite side dishes. I love to serve them on my Thanksgiving table as an appetizer. This avocado mashed potato recipe is incredibly easy to make and takes only a few minutes to prepare. If you love mashed potatoes but aren’t a fan of the traditional way to make them, mash some potatoes, bake them in the oven, then sprinkle them with sea salt and bake them just a bit longer until they’re golden brown and crisp. Enjoy!

This mashed potato recipe is a delicious and simple way to make a meal that everybody will love. It’s an excellent way to use up leftover mashed potatoes. All it requires is cooking the potatoes in boiling water for about 10 minutes. Cooking the potatoes in cold water does not work, as the potatoes can be mushy.

How to Make an Avocado Mashed Potatoes

This avocado mashed potato recipe will be a quick and easy way for you to create mashed potatoes that are spicy and crisp on the outside, soft and fluffy on the inside. They will be perfect for any occasion and for two to three servings.

Ingredients

Yukon gold potatoes, 2 lb (cut into 1-inch cubes)
Garlic, 10 cloves (minced)
Thyme, 1/2 bunch
leaves bay, 2
Sea salt + more to your taste, 1 pinch. Skip if on DASH Diet
Cashew milk, 1/3 cup (or plain cashew cream, unsweetened)
Extra virgin olive oil, 2-4 tbsp (or avocado oil) (omit the oil on WFPB & Plantricious diets)
Vegan walnut parmesan, 1 tbsp (or nutritional yeast)

Guacamole

Avocados, 2 (large)
Scallions, 3 (chopped)
Sea salt + more to taste, 1 pinch
lime or lemon, 1 (juiced)
Red chili pepper, 1 (sliced (optional))
Cilantro leaves, 1/3 cup
Fresh chives, 1/4 cup (chopped ( for garnish))

Instructions

Step 1

Cut the potatoes into 1-inch cubes after washing and rinsing them well. Place them in a large pot and cover them with water by two inches.

Step 2

Bring the bay leaf, thyme, and garlic to a simmer. Add a generous pinch of sea salt (the water should taste like seawater) and cook for about 10 to 15 minutes until soft.

Step 3

In a colander, drain the potatoes and let them dry in their own steam for a few minutes. Remove the herbs.

Step 4

During this time, cut the avocados, discard the pit and scoop out the flesh. Add the scallions, cilantro, chili pepper, and lime to the bowl. Mix well and add more lime juice if necessary. Season with sea salt and black pepper.

Step 5

Place the boiled potatoes in a large mixing bowl. Add the olive oil and mash until smooth and fluffy. Add cashew milk or cream a little bit at a time and continue mashing until desired consistency is reached.

Step 6

Pour in nutritional yeast, taste, and adjust seasoning as needed with more sea salt or nutritional yeast.

Step 7

Fold in the guacamole on top of the mashed potatoes. Add a spoonful as a rustic garnish.

Step 8

Stir in the chives and garnish with more cilantro and extra chili pepper if you like things spicy. Enjoy!