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    Ask A Chef: Avocado Mashed Potatoes

    “I love mashed potatoes but I’m trying to cut heavy fats from my diet. Most recipes call for a ton of butter and cream. Any suggestions?” – Amy

    Hi Amy, I think I can help. In the past I’ve experimented with using ripe avocado as a creamy substitute for butter in mashed potatoes. It emulates the luscious, fatty mouthfeel that butter supplies but with a much healthier nutrient value. Avocado has one-quarter of the calories and fat compared to salted butter, a miniscule amount of saturated fat, zero cholesterol, and zero sodium.

    Potatoes are also notorious for absorbing flavors so the mash will only taste a bit like the verdant green fruit. If you want to mask the avocado even further, I recommend adding scallions or minced garlic to your pomme puree (fancy French version of mashed potatoes). Here’s a recipe for you to try.

    Ingredients
    2 to 3 large russet or yukon gold potatoes, peeled
    3 teaspoons salt, divided
    1 clove minced garlic
    1 ripe avocado, mashed with a fork
    1 cup to 1¼ cup skim milk or vegetable stock
    ½ teaspoon white pepper
    2 scallions, minced

    Directions
    Cut the peeled potatoes into 2-inch chunks and place them in a pot of cold water with 1½ teaspoons of salt. If you start with hot water, the outside of the potato chunks will cook at a faster rate than the interior. Starting the potatoes in cold water ensures that each piece heats evenly and cooks all the way through before the outer edges become soft and mushy.

    Set the pot over medium heat and bring to a simmer until the potatoes are fork tender, about 15 minutes. Drain the potatoes in a colander and return them to the warm pot to dry for a few minutes. Dry potatoes will yield a fluffier mash in the end. Also add the minced garlic at this time so the heat can remove a bit of the pungent raw taste.

    Use a potato masher or sturdy whisk to break up large chunks. Alternatively, you can use a ricer to squash the tender potatoes. Add in the mashed avocado, skim milk or vegetable stock, additional 1½ teaspoons of salt, and white pepper; stir until all ingredients are combined and smooth.

    Finish by folding in the minced scallions and enjoy.

    If you are curious or confused about anything food related please email ([email protected]), tweet me (@chefwithablog), or post on Facebook (facebook.com/ChefKerryStanton). I’ll do my best to give you an honest and hopefully helpful response.

    Kerry Stantonhttp://chefkerrystanton.com
    Kerry Stanton is a recipe writer, culinary instructor, and restaurant consultant. She writes for Dirty Water Media and the Boston Herald.“I will not settle for anything less than exceptional food at every meal. This doesn’t mean that I demand excessive extravagance or prized ingredients for breakfast, lunch and dinner - I just want well-cooked, properly seasoned food, presented beautifully. I think we all deserve this much.”

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