Who said you can’t have mashed potatoes in the summer? This mash-up of roasted garlic mashed potatoes and lemony avocados makes the perfect side dish for a summer barbecue. Great with chili-lime grilled chicken!
pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
medium avocados, pitted, peeled
teaspoons fresh lemon juice
to 1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
Chopped fresh cilantro, if desired
Make potatoes as directed on pouch, omitting butter and milk.
Meanwhile, in medium bowl, mash avocados; stir in lemon juice and pepper sauce. Stir avocado mixture into potatoes. Garnish with cilantro.
For the richest flavor, use fully ripe avocados that yield to gentle pressure. The Hass variety, characterized by its oval shape and pebbly skin changing from green to black as it ripens, is higher in fat than other varieties, making it rich, buttery and more flavorful.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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