Mashed Potato with Avocado

  • Time: 20-25 minutes
  • Servings: 4
  • Serving Size: 2.0 ounces
  • Stage: 3 Post-Op (Pureed Foods)

INGREDIENTS:

  • White potato - 1 small (120 grams)
  • Avocado - 1 small-medium (100 grams)
  • Sea salt - 1/4 tsp

INSTRUCTIONS:

  1. Peel and chop the potato. Fill a medium-sized pot halfway with water, add the potatoes and bring to a boil. Boil for 12-13 minutes or until the potatoes are easily broken with a fork.
  2. Drain the water and turn off the heat. Transfer the potatoes to a large bowl and add the avocado and sea salt. Mash thoroughly. You can also use a food processor to blend it.
  3. Serve and enjoy!

*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 2 days. It might turn a bit brown when stored due to oxidation of the avocado; this is normal, it is still good to consume if eaten within the recommended storage life.

NUTRITION FACTS per serving:

  • Calories 60
  • Protein 1 grams
  • Carbs 7 grams
  • Fat 4 grams
  • Fiber 2 grams
  • Sugar 1 grams
  • Iron 1% DV
  • Calcium 1% DV
  • Sodium 6% DV

DV = Daily Value, Based on diet for healthy adults

Nutritionist notes: Avocado is a great source of healthy fats and fiber. Combine it with mashed potato and you get a delicious twist on a classic dish.

Tags: dairy-free, soy-free, gluten-free, vegan, vegetarian, plant-based, gastric sleeve, vsg, bariatric, recipe

mashed-potato-and-avocado-wm.jpg

*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.