Ostara: Avocado Mashpot

It is almost Ostara again, and this time I am on time to post some recipes. The beginning of spring can be a bit of a hard time to choose what to have for dinner, because on some days it is too warm for the comfort food we craved in the winter days, but on other days it can be cold and wet again. So a lighter mashpot is the way to go for a spring meal. Nick actually got the idea of making an avocado and potato mash a couple of weeks ago. It tasted so fresh that I decided to save the recipe for Ostara.

Avocado Mashpot (serves 2)
- 350 gr potatoes
- 1 avocado
- 2 eggs
- half a package feta
- some sundried tomatoes
- 0.25 cup of milk
- lemon juice
- 0.5 tbsp butter
- pepper

Peel the potatoes and cut them in small chunks. Boil the potatoes, while you boil 2 eggs in another pan. Meanwhile cut some sundried tomatoes into stripes. Use how many you like. Pit and mash the avocado shortly before the potatoes are done. When the eggs are done, hold them under cold water and peel them. Cut the eggs.
Drain the potatoes. Make a mash with the potatoes, avocado, butter, milk and a squeeze of lemon juice. Add pepper to taste. I left out salt, because the feta will already add enough salt to the dish.
Add in the eggs, sundried tomatoes and crumble in the feta. Stir until everything is divided evenly.

Pin It

Tweet