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Avocado mashed potatoes

Tad Seaborn

I was looking for a new twist on my usual side dishes and was inspired by Saveur's recipe for these avocado mashed potatoes. Avocados add silky texture to this comforting mash and, in combination with the lime and cilantro, burst with fresh, bright flavour. They're perfect not only for turkey leftovers but also alongside fish or buttery scallops – and look fancy on the table!

Ingredients

2 pounds of russet potatoes

avocados

1/3 to 2/3 cream

3 tablespoons of butter

lime

cilantro

water

salt

pepper

Method

1. Peel 2 pounds of russet potatoes and cube into even pieces (about one inch). Place in a medium pot with cold water and a pinch of salt and bring to a simmer. Cook until tender. Drain.

1. Add 1/3 to 2/3 cup of cream (depending how you prefer consistency) and 3 tablespoons of butter. Mash lightly until combined – but still be a little chunky. Salt and pepper to taste.

3. If making ahead, set aside on the stove and keep warm. Just before serving add two small, ripe avocados (chopped roughly), a squeeze of fresh lime and a tablespoon of chopped cilantro. Mix gently – you should still see small chunks of avocado. Season again – an extra pinch of salt can accent the flavours overall.

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