Mexican Mashed Potatoes

Something Extra:
The Healthy Issue 2014

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Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!


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Mexican Mashed Potatoes
Mexican Mashed Potatoes
2 lbs. Yukon Gold Potatoes
1 large ripe avocado
1/3 cup sliced green onions
3 tbsp. Mezzetta Chimichurri Sandwich Spread
1/2 tsp. garlic salt
1 (4-oz.) can diced green chiles (drain excess liquid)
Chopped fresh cilantro to taste

Prep: 15 minutes, Cook: 4 to 8 hours, Serves: 6  

1. Place whole potatoes in a slow cooker; cover and cook on high for 4 hours or on low for 8 hours or until potatoes are tender when pierced with a fork.

2. Place in a large bowl, discarding any liquid; mash with avocado, then stir in remaining ingredients.


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