Vegan Avocado Mashed Potatoeswith Spinach-Cucumber Olive Oil

For the Avocado Mashed Potatoes:

1. Set circulator to 181°F (83°C).
2. Prepare the potatoes by washing, peeling, and dicing into cubes of about a half inch.
3. Peel and pit the avocados and dice to the same size.
4. Next, place the potatoes, avocados, 2 tablespoons of olive oil, and the salt and pepper in a sous vide pouch. Shake to combine.
5. Spread the avocados and potatoes evenly in a single layer for even cooking, then seal.
6. Cook in water bath for 3 to 4 hours or until potatoes are tender (they should give easily when squeezed with fingers).

For the Infused Oil:

1. Place all ingredients in a high-speed blender and blend for 3 to 5 minutes. If the mixture is too thick, slowly drizzle a little more olive oil until it is emulsified.
2. Then strain through a fine mesh strainer or coffee filter and set aside.
3. Pull the avocado-potato mixture out of water and mash in the pouch until smooth.
4. Open and pour contents into a mixing bowl, then add 2 tablespoons of the infused oil. Mix. Season to taste.

To Serve:

Dish mashed potatoes into a serving bowl. Drizzle with remaining 2 tablespoons of olive oil and garnish with sliced avocados, paprika, and chopped chives.