Avocado Whipped Potatoes w/ Caramelized Onions

July 25, 2011 37 comments Article Recipes, Side Dishes, Vegetables

Mashed potatoes will never get old to me. As one of the three “vegetables” that I would eat as a kid, I ate them practically every day. At family dinners I would always mash my potatoes, peas and steak together; my mom called it my homemade shepherd’s pie, even though I would never have eaten a shepherd’s pie back then. I also remember the first time I had a double stuffed potato… in LOVE! My brother gave me a potato masher for my birthday, something I have wanted for ages!, so I have been back on my mashed potato game. These days I am interested in finding more unique combinations for my mashed potatoes.

A few weeks ago, I realized I didn’t have any milk while making mashed potatoes. I needed something other than butter to make my potatoes rich and creamy, so I just grabbed the sour cream hoping it would work. It was one of the best discoveries I have had in a while. The sour cream gives a tiny kick to the potatoes before even adding anything else. To go along with the sour cream discovery, I decided to add avocado to make them kind of a Mexican mashed potato. Topped them off with caramelized onions and viola! So delicious, just be sure to make enough potatoes so that they don’t get too runny after adding the other ingredients.

Avocado Whipped Potatoes w/ Caramelized Onions

4.84 from 12 votes
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Servings 4
Calories 477 kcal

Ingredients
  

  • 2 lbs Yukon gold potatoes quartered if large
  • 1 small yellow onion sliced
  • 3 tbsp butter
  • 3 tbsp low-fat sour cream
  • 4 cloves garlic minced
  • 1/2 tbsp Sriracha sauce
  • 1 tbsp black pepper
  • 1 1/2 tsp salt
  • 1-2 avocados

Instructions
 

  • Bring a large pot of water to a boil, add the potatoes and let cook until soft (about 30 minutes).
  • While potatoes are boiling, heat 2 tbsp butter in a large skillet. Reduce the heat to medium-low and add the onions, sautéing until the begin to soften (about 5 minutes). NOTE: Do not let them brown!
  • Reduce the heat to low, cover and let the onions caramelize, stirring occasionally (about 15 minutes).
  • When the potatoes are soft, add the remaining 1 tbsp butter, 3 tbsp sour cream, garlic, Sriracha, salt and pepper and whip with a whisk or hand mixer until smooth (about 2 minutes).
  • Add the avocado slices a few at a time, continuing to whip, until you have your desired color and flavor.
  • Top with caramelized onions to serve.

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