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Mexican Mashers with Avocado
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Description
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.
Ingredients
- 4 whole Large Yellow Potatoes, Cubed
- 1 whole Ripe Avocado, Peeled, Pitted And Mashed
- 2 Tablespoons Chopped Jarred Jalapeno Slices
- ¼ cups Light Sour Cream Or Mexican Sour Cream
- 1 Tablespoon Fresh Cilantro, Chopped
- ⅛ teaspoons Ground Cumin
- ¼ teaspoons Salt
- 1 dash Fresh Ground Black Pepper
Preparation
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. Use a slotted spoon and remove cubes from the water and transfer 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
More Recipes from Lindsay {Eighty Twenty Dietitian}
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