A friend of mine told me she had seen (and tried) a recipe recently that added lemon juice, olive oil, dill and avocado into mashed potatoes. Since she didn't have the recipe, I decided to figure it out and add those ingredients to taste to create a recipe.
Lemon and Dill Mashed Potatoes with Avocado
NO: gluten, dairy, eggs, nutsIngredients:
8-9 medium sized potatoes, peeled
2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons chopped fresh dill (loosely packed)
2 avocados, diced
salt to taste
Boil the potatoes and make mashed potatoes as you normally would.
I usually put some earth balance in the mashed potatoes (and I did this time).
In a separate bowl, whisk together lemon juice and oil.
Add to the mashed potatoes and stir well.
Add salt to taste.
Lightly fold in the diced avocado with a spatula.
This dish is awesome and is one of our favorites now. I made a small batch for Sophie without earth balance and with coconut oil instead of olive oil because of her allergies.
The avocado adds a really nice creamy texture to the dish. I like the salty and tangy tones that are created by the lemon juice, dill and sea salt. You can also use dried dill if you don't have access to fresh.
After dinner, my husband and I kept talking about how much we enjoyed this twist on mashed potatoes. I am looking forward to making it again soon. We also sauteed some fresh local pesticide-free corn and swiss chard with onions to eat with the mashed potatoes.
I hope you try these potatoes! If you are not particular fond of dill, you could substitute for another herb or even leave it out. Dill actually contains iron and manganese. Potatoes offer Vitamin B6, Vitamin C and Potassium. Avocados are a great source of Vitamin K, dietary fiber and are a tasty source of essential fatty acids. Combining these ingredients in mashed potatoes make this dish even more healthy!