As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.
Sometimes even the best classic side dishes beg for a makeover. Mashed potatoes is one of those well-loved dishes that can cross over from the holiday table to an everyday dinner with very little effort. As good as the regular butter and milk (or cream!) version is, the beauty of the neutral flavor of mashed potatoes is that it can handle almost any mix-ins with the greatest of ease. Roasted garlic, bacon, cheese, even kale – it all works!
Since we are savoring every last morsel of California Avocados that we can get our hands on, I decided to use our favorite green fruit to add an extra level of creaminess to mashed potatoes. If you’re having difficulties finding California avocados in your local store right now, there are a number of growers who sell them online. Since California Avocados add a good dose of good fats and wonderful creaminess, I was able to decrease the amount of butter I used in this recipe.
Whenever I prepare turkey for Thanksgiving or a roasted chicken for Sunday dinner, I always throw some shallots into the bottom of the roasting pan. The shallots turn a lovely shade of golden brown and take on a natural sweetness that adds something really special to the meal. To mimic that flavor, I caramelized some sliced shallots in a skillet to serve on top of the avocado mashed potatoes. The caramelized sweetness balances perfectly with the tangy lime juice (to keep that vibrant green color) and the creaminess of the avocado.
These mashed potatoes are worthy of any holiday table, but would also be wonderful served alongside grilled chicken or pot roast.
Avocado Mashed Potatoes with Caramelized Shallots Recipe
Makes 3 cups
Serving size: ½ cup
Prep time: 10 minutes
Cook time: 30 minutes
- 1 ½ tsp olive oil
- 4 large shallots, thinly sliced
- 2 tbsp water
- 2 lb. potatoes, peeled & cut into ¾-inch cubes
- 1/3 cup 2% (reduced fat) milk
- 1 tbsp butter
- ½ tsp salt (or more, to taste)
- ½ tsp ground pepper
- 1 ripe, Fresh California Avocado, peeled and cut into chunks
- 1 tbsp + 1 tsp fresh lime juice
- Heat the olive oil in a small nonstick skillet set over medium heat. Add the shallots and cook, stirring occasionally, until the shallots of are golden brown, about 30 minutes. Add 1 tablespoon of water after 10 minutes and 20 minutes of cooking.
- Place cubed potatoes in a large saucepan and cover potatoes with cold water. Lightly salt the water.
- Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 minutes.
- Drain potatoes, return to saucepan and set over medium heat, stirring the potatoes until dry, 1 to 2 minutes. Mash the potatoes with a potato masher or the back of a fork.
- In a medium saucepan set over medium heat, combine the milk and butter. Stir occasionally until the butter is melted.
- Add the milk mixture, salt and pepper to the potatoes. Stir to combine.
- Add the avocado, and lightly smash with the back of a fork until partly combined. Stir in the lime juice.
- Serve topped with the caramelized shallots.