Best 7 Mashed Avocado Recipes

MASHED AVOCADO WITH LIME

Steps:

• Put all ingredients in a mixing bowl and mash with a fork until the avocado reaches the consistency of a chunky salsa. Chill before serving with empanadas.

AVOCADO MASHED POTATOES

Steps:

• Peel and quarter the potatoes, then wash them thoroughly.
• Place the potatoes in a large pot with enough cold, salted water to cover them and bring to a boil. Reduce heat and simmer for 20 min, or until cooked through, and drain.
• Meanwhile put butter, lemon and garlic in a saucepan over very, very low. Let it simmer for 20-30 minutes. Discard lemon and garlic.
• Gently mash the avocado.
• When potatoes are done, drain and mashed to your liking. Fold in avocado and butter.
• Season with salt and pepper to taste.
• If you like creamer mashed potatoes, you can add some milk.

MASHED-AVOCADO AND EGG TOAST

Steps:

• Lightly mash avocado in a small bowl. Stir in egg and season with salt and pepper. Spread mixture over toast and sprinkle with chives.

MASHED AVOCADO

Steps:

• Mash avocado with olive oil and lemon juice. Season with salt and pepper.

MASHED AVOCADO WITH HUMMUS

Steps:

• Mash avocado in a bowl. Mix in hummus, scallion, cilantro, and lime juice. Season with salt and garnish with more sliced scallion and cilantro. Serve with tortilla chips.

AVOCADO MASHED POTATOES

Steps:

• Cut the potatoes into quarters.
• Drop them in a quart of salted, boiling water and let cook for 10-15 minutes or until easily pierced by a fork.
• Cut the avocado into four parts lengthwise and discard the rind and pit.
• When the potatoes are done, drain them and immediately add the butter, avocado, salt and pepper to ensure the potatoes are still hot for best mixing.
• Mash the ingredients together so that the avocado is mixed evenly throughout - I prefer a hand-held mixer with a blender or whisk attachment.

SAVORY AVOCADO WASABI MASHED POTATOES

Steps:

• Peel the potatoes, cut them into quarters then cook in boiling, salted water until they are fork tender.
• While the potatoes boil, cook the bacon until crisp, drain on paper towels and chop into small pieces.
• Drain the potatoes and then return them to the cooking pan. Turn the heat to low and allow the potatoes to sit in the pan until all of the visible moisture has evaporated (about 2 minutes), then remove them from the heat.
• Melt the butter in a small saute pan. Thinly slice the shallot and add it to the melted butter. Cook the shallot for 5 minutes over moderate heat until it is softened and just beginning to turn light golden in color, then remove from the heat.
• Add the half and half to the potatoes and mash them well with a hand masher. Remove the pit and scrape the avocado from the skin and add it directly to the potatoes, then mash again until smooth. Stir in the butter and shallots and cooked, crumbled bacon. Stir in the wasabi paste and season with salt and pepper.
• Scoop the potatoes into a serving bowl and scatter the thinly sliced green onions over the top. Sprinkle the black sesame seeds over the top and serve.