South of the Border Mashed Potato Board

South of the Border Mashed Potato Board

South of the Border Mashed Potato Board

Potatoes USA
Avocado mashed potatoes topped with fire-roasted corn, black beans, chili lime spiced acorn squash, sautéed zucchini, and yellow squash with oregano and cumin, Pico de Gallo, red onion, Queso Fresco and cilantro.
No ratings yet
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American, Mexican
Servings 10 servings
Calories 250 kcal


Avocado Mashed Potatoes

  • 5 Alsum russet potatoes
  • 3 Avocados
  • ½ Cup Lemon juice
  • ½ Tablespoon Salt
  • ½ Tablespoon Black pepper, ground
  • ¼ Cup Olive oil

Chili Lime Spiced Acorn Squash

  • 1 Cup Acorn squash sliced
  • 1 Tablespoon Olive oil
  • 1 Tablespoon Chili lime seasoning
  • ½ Tablespoon Cumin
  • ½ Teaspoon Salt
  • ½ Teaspoon Black pepper, ground
  • ½ Teaspoon Smoked paprika
  • ½ Teaspoon Chili powder

Sautéed Zucchini and Yellow Squash

  • ½ Cup Zucchini diced
  • ½ Cup Yellow squash diced
  • 1 Tablespoon Olive oil
  • 1 Tablespoon Cumin
  • 1 Tablespoon Dried oregano
  • ½ Teaspoon Salt
  • ½ Teaspoon Black pepper, ground

Tortillas, Chips and Toppings

  • 1 Package Flour tortillas
  • 1 Package Corn tortilla chips
  • ½ Cup Black beans
  • ½ Cup Fire roasted corn
  • ¼ Cup Red onion diced
  • ¼ Cup Queso Fresco crumbled


  • Gather all ingredients and equipment needed.
  • Preheat oven to 400°F.
  • Rinse and peel Russet potatoes, cut into small cubs, place in large pot and fill with enough water to cover the potatoes. Turn to high heat and bring to a boil, then reduce heat to a simmer and cook potatoes for 30 minutes or until they are fork tender. Drain water and shake off excess liquid. Place potatoes in a bowl, add roasted garlic, using a hand/stand mixer mash potatoes until smooth or desired consistency. Let cool and set aside.
  • To make chili lime spiced acorn squash combine sliced acorn squash, olive oil, chili lime seasoning, cumin, salt, black pepper, smoked paprika and chili powder in a bowl and toss until fully coated. Place seasoned squash onto a parchment paper lined baking tray and place in oven. Roast squash for 15 minutes or until slightly charred and soft. Remove tray and let cool.
  • To make sautéed zucchini and yellow squash combine zucchini, yellow squash, olive oil, salt, black pepper, cumin and oregano in a bowl until fully coated. Then in a frying pan on medium-high heat, add a little olive oil and the seasoned zucchini and squash and sauté for 5-7 minutes. Set aside.
  • In a large bowl add mashed potatoes, avocado, lemon juice, olive oil, salt and black pepper, using a fork smash avocados into mashed potatoes until fully mixed.
  • To make board, spread avocado mashed potatoes evenly then top with black beans, fire-roasted corn, red onions, chili lime acorn squash, sautéed zucchini and yellow squash, Pico de Gallo, crumbled Queso Fresco and garnish with cilantro leaves.


Serving: 1servingCalories: 250kcalCarbohydrates: 25gProtein: 4gFat: 16gCholesterol: 5mgSodium: 1140mgPotassium: 582mgFiber: 5gSugar: 2gVitamin C: 25.55mg