Mex Mashed Potatoes

A Mexican twist to liven up mashed potatoes. Combine creamy mash with tangy, creamy avocado salsa for a deliciously different taste explosion!

These went down a treat, Scott is not a huge mashed potato fan, he usually leaves some on his plate no matter how much I give him! but he totally loved these...success!!!

Ingredients

850 g potatoes (suitable for mash)

1 tbsp butter
3 tbsp milk

1/4 tsp dried parsley

1/4 tsp dried oregano

1/8 tsp garlic powder

1 avocado, diced

2 spring onions, finely chopped

1/2 small red capsicum, finely chopped

1 small red chilli, seeded, chopped

1/2 lime, juiced

1/3 cup pale ale

2 tbsp sour cream

Method

1.  Peel potatoes and cut into cubes. Place in a medium pan of salted water. Bring to boil. Cook until tender.

2.  Meanwhile, combine avocado, spring onion, capsicum, chilli and lime juice in a bowl, season to taste.

3.  Drain potatoes in a colander. Return to pan and dry over heat. Return to colander, set aside. 

4.  Add butter, milk and dried herbs to the pan used to cook the potatoes. Stir over a low heat until butter has melted and milk is hot. Return potatoes to pan. Add half the pale ale, shake over heat to dry potatoes. Mash well. Beat with a wooden spoon, gradually adding remaining ale until smooth. Beat in sour cream and half avocado salsa. Warm through on a low heat for a few minutes. Season to taste. 

Serve with remaining salsa and steak or lamb chops.

recipe adapted from woolworths.com.au