I’m gonna get a little weird, but if done properly, a little weird in a culinary experience is just what the doctor ordered. Relax, because yes, this works.
Avocado mashed potatoes are coming to a fish dish near you…if I’m cooking.
A healthy and perfectly balanced little side dish that I’ve been enjoying at my diner parties of late. The recipe forces itself into simplicity. If you get cute or fussy with it, the balance gets thrown into the bad side of weird.
Recipe
Peel, cut and boil potatoes. Mash with kosher salt, a little butter and a scant 1/3 the amount of avocado…preferably Fuerte. That’s it. There is no lemon juice, so make it à la minute.
Anything more, other than a few chives, takes away the purpose of the mixture; which is an avocado tasting mashed potato. Also note the room temperature potatoes. Hot avocado isn’t something I love, and it causes a loss of vibrancy when overheated. Avocado can easily become something very expected and normal once you start adding ingredients. Using it as the mashed potato fat with no other flavors allows the avocado to come through the perfectly textured potato. Any more avocado and you get too close to guacamole as is the addition of lemon, garlic or chile.
This is achiote grilled halibut/avocado mash/baby lotus chimichurri 
This dish is mind-blowingly delicious. Perfectly balanced with acid, char, sweetness, earth and texture. Shocking that I’ve only repeated it once or twice over the years. Achiote marinated halibut came from a teacher during cooking school.