Smashed Potatoes with Avocado Cream Sauce


I am not giving you amounts for the potatoes because you can make as much or as little as you would like! The sauce will be plenty enough! You would have enough sauce for a whole pan of potatoes! This sauce is so tasty you can use it after for whatever you would like, eggs, salad, burgers and more! * the sauce I used was left over from my Avocado Pizza!


Mini potatoes

olive oil

sea salt

Avocado Sauce
3/4 cup mayo
1 Tbsp. almond milk
1/2 green onion, roughly chopped
1 garlic cloves
1/4 cup cilantro, roughly chopped
1/2 avocado
squeeze of fresh lemon juice
salt and pepper
1. Pre-heat your oven to 350F, line a baking sheet with parchment paper.
2. Coat mini potatoes in olive oil, sprinkle with sea salt. Place on baking sheet and bake for 20-30 minutes or until soft.
3. While the potatoes are cooking, add all of sauce ingredients to your mini chopper and mix until smooth.
4.  Once potatoes are done, remove from oven and smash with a fork or a mug. Put the pan back in the oven for 6 minutes on broil to make them a bit crispy.
5. Once they are done, drizzle sauce over potatoes. I poured my sauce into a zip lock bag, cut a tiny hole in the corner and drizzled it over potatoes. Add cilantro for garnish.
xo erin

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