Inside a tiny corner market in Cabo San Lucas, Mexico, I gazed up-and-down the store’s two colorful aisles, knowing the odds were slim (okay, nil) that I’d spot soymilk or Earth Balance–still, I felt compelled to look. My fiancée, Scott, and I were excited to prepare dinner in the kitchen of our luxurious, hillside villa and were craving mashed potatoes.
Armed with beautiful red potatoes, gorgeous green onions, and avocados aplenty, I was up for a bit of kitchen experimentation. I ended up whipping together these delicious Papas Verdes (Green Potatoes) and served them alongside a heap of bright, local broccoli.
This is one impromptu vegan recipe I’ll be taking back home to San Francisco with me…just in time for Cinco de Mayo! Enjoy!
- Red Potatoes, 4-6
- Avocados, 2
- Olive Oil, Splash
- Green Onions, 1/2 cup diced
- Salt and Pepper, to taste
Boil potatoes. Pit and dice avocados. Sauté green onion a few minutes until browned. With a large fork, mash the potatoes, avocado and green onions together. Salt and pepper to taste. Serve hot and enjoy! (Even better served cold the next morning for breakfast. Cerveza nonoptional.)
*Abigail’s Question: Do you have a secret, offbeat mashed potato dish? Mine’s nowhere as adventurous as Rachel’s, but it’s just as simple to prepare: Blend boiled tubers with a splash of oat (or any other non-dairy) milk, handful of nutritional yeast, minced clove of garlic, lots of hot cayenne pepper, and salt. What’s your nontraditional twist on this classic dish? xoxo, abs
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