Vegan Avocado Mashed Potatoeswith Spinach-Cucumber Olive Oil


The addition of avocado adds silkiness and loads of nutritional value.



Avocado Mashed Potatoes:

1 ½ lbs Yukon gold potatoes
1 lb avocado, plus extra for garnish
¼ C olive oil, divided
¾ Tbsp kosher salt
1 ¼ tsp freshly cracked black pepper
¼ tsp paprika, to garnish
½ tsp chives, chopped, to garnish

Infused Oil:

¼ C extra virgin olive oil
1 C spinach
¼ C cucumber peels



Sous vide circulator
Sous vide pouches
Vacuum sealer
High-speed blender
Find-mesh strainer or coffee filter


Prepping time: 10 minutes / Cooking time: 5 (excludes sous vide cooking time)




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.

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