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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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American, Mexican
Servings 10 servings
Calories 250 kcal

Ingredients
 

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

Instructions

  • 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.

Nutrition

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