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2 large Idaho® Russet potatoes, scrubbed

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2 Tbsp. butter

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1/4 cup sour cream or plain yogurt

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1/4 cup milk

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1/2 tsp. salt

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1/2 tsp. Freshly ground pepper

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1 cup grated jack cheese, or grated cheddar-jack cheese

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1/2 cup chopped chives

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1 ripe, Fresh California Avocado, peeled, seeded, cut into chunks

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As needed Salt and pepper, to taste

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As needed Guacamole (see recipe below)

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1 ripe, Fresh California Avocado, peeled, seeded and cut into chunks

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1 Tbsp. fresh lime juice

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2 Tbsp. chopped cilantro leaves

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1/2 tsp. salt, or to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.