By MsPia on April 02, 2007
Photo by twissis
Photo by twissis
Serving Size: 1 (343 g)
Servings Per Recipe: 4
"I really love this recipe. It's creamy and flavourful. And I love the added texture of the avocados. Really wonderful."
"Great recipe..... really flavorful"
"Gave it 3 stars because I did not make this recipe, but this idea did not carry over to pre-cooked mashed potatoes.
Mixed fork-crushed avocado with stiff mashed potatoes; rested on stove 10 minutes while we had salad. Potatoes & avocado had turned to SOUP in the meantime.
WARNING: Might be OK made exactly as stated and served immediately... but turned my leftover mashed potatoes into soup!"
"A very satisfying PAC choice, MsPia. I am an avocado lover & have used it in many appys, salads & desserts, but never in potatoes. I made a half recipe as written & found the mellow avocado flavor to be strongly & perfectly present. My avocado was nicely ripe & gave the potatoes a creamy texture w/o adding milk. I served them in the avocado shell topped w/a sml dollop of sour cream & sprinkled w/lemon-pepper seasoning salt because I wanted those flavors stronger. All that said, my only issue here is the amt of butter & a prep method that seems more complex than it needs to be. To satisfy myself I made a 2nd half recipe using std methods, 1/4 cup butter instead of 1 cup + fresh lemon juice & minced garlic. I found the outcome equally satisfying & I am sure improved the nutritional info. Lastly, this mixture does not prevent the usual discoloration using avocado. DH worked late unexpectedly & the *avocado boats* were put in the microwave to be rewarmed. The darker color was not evident till we began to eat them, so I suggest covering w/plastic wrap for later use in that situation. Thx for sharing this unique use of the lovely avocado. :-)"