Avocado Mashed Potatoes

I know, it may sound like an odd combo, but avocado is actually a great egg or fat substitute. Though these mashed potatoes do taste a bit like avocado, with a little added cheese, (I used parmesan) they are simply amazing. I actually even enjoyed them cold. Cold, they taste more like avocado. Warmed they taste more like mashed potatoes. It’s all very interesting. It’s a must try if you like avocados. You’ll never know if you like avocado mashed potatoes unless you try them. It’s an adventure, just like my Raw Almond Pistachio (Avocado) Ice Cream Recipe, which I love!

Avocado Mashed Potatoes


Yield: Serves 6-7

Avocado Mashed Potatoes

It doesn't have to be St. Patrick's Day for green mashed potatoes, and it doesn't take food coloring to make them green. Use avocados, which make for a healthier fat than butter.


  • 1 1/2 lbs. russet potatoes
  • 1 1/2 small ripe avocados, peeled and halved
  • Fine sea salt and white pepper, to taste
  • 1/4 cup Parmesan cheese* or dairy-free alternative (optional)


  1. Peel and cube, to about 1/2-3/4", potatoes; add to a medium size pot of water; boil until when stabbed with a knife they break apart, no longer, about 20 minutes.
  2. Drain potatoes and add them to the bowl of your mixer or food processor (they turn out fluffy either way); add salt and pepper to taste; add avocados and pulsate or mix until thoroughly blended.


* Cheese is not yeast-free, vegan or dairy-free.

2 Replies to “Avocado Mashed Potatoes”

  1. This is a very interesting idea. While I would love to try this, I’m not sure my avocado-traumatized husband would eat this.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.