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Irish Guacamole

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Irish Guacamole
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4
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Irish Guacamole

A creamy dip made with guacamole and potatoes. Perfect for St. Patrick's Day!

Ingredients

1
large potato, cubed and boiled
2
large avocados
1
jalapeño, diced
2
tablespoons unsalted butter
1/4
cup sour cream
2
tablespoons cilantro
1/2
lime, juice only
1
pinch salt and pepper
1/2
cup salsa (optional)

Directions

  • 1 Peel potato and cube into 1/2 inch cubes.
  • 2 Boil potato in salted water for 12-15 minutes until the cubes are very tender.
  • 3 Drain potatoes and mash together with sour cream and butter.
  • 4 Slice avocados in half and remove the seeds. Scoop out the flesh and add it to the mashed potato. Mash everything together until it's nice and smooth.
  • 5 Stir in diced jalapeño, cilantro, lime juice, and season with salt and pepper.
  • 6 Optionally, stir in some salsa for extra flavor. Serve with tortilla chips.
See Step By Step

Step By Step  

Irish food isn’t known for being inventive.

As prepared by Macheesmo,

I’m not saying it isn’t delicious, but most Irish pubs I’ve ever been to have basically the same food.

But that doesn’t mean we have to stop there. Sometimes it can be easy to take a traditional dish, add a few quick ingredients, and end up with something very unique.

Like my Irish Guacamole! I make this all the time for St. Patrick’s Day. It’s a really fun dip with basic ingredients and takes just minutes to make.

As you might guess, the core ingredients for this dip are potatoes and avocados. Pretty basic!

Potato and avocado

One potato goes a long way when mixing it with avocados. Just peel the potato, cube it, and boil the potato in salted water for about 10-12 minutes until the cubes are very tender.

Potato cooked

When the potatoes are cooked, drain them, and immediately mash them together with the sour cream and butter. You want a pretty creamy texture here, but some chunks are just fine.

You can also add in the diced jalapeno and cilantro at this point. These ingredients give a Tex-Mex flair to the dish, which is very nice.

Potato mashed

Of course, the color and flavor for this dip comes from the avocados. Two large ones will do the trick.

Basically, just slice the avocado in half and then remove the big seed.

Avocado halved

Then just scoop out all the flesh from each avocado half and add it to your mashed potatoes.

The key ingredient to this dip is actually not the potatoes or the avocados. The key ingredient is lime juice!

The acid from the lime juice brings all the flavors to life, so don’t leave it out.

Adding lime

Mix everything together and season it with salt and pepper and your dip is done!

Finished guacamole

Of course, you’ll want to serve this dip with lots of tortilla chips!

Guacamole on chip

This dip is good as-is, but if you want it spicier, you can also add some salsa to it and stir it in. It’ll change the color a little bit, but bring some more flavor to the party also.

Irish guacamole close up

Put this on your St. Patrick’s Day appetizer list and feed your friends a great, green dip!

 

Nick’s favorite color is green and favorite past time is beer so you can probably guess what his favorite holiday is! Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon profile.
See Recipe
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
362
Daily Value
Total Fat
28g
43%
(
Saturated Fat
8g
41%
)
Cholesterol
23mg
8%
Sodium
96mg
4%
Potassium
1070mg
31%
Total Carbohydrate
28g
10%
(
Dietary Fiber
11g
44%
,
Sugars
2g
)
Protein
5g
Daily Value*:
Vitamin C
60%
60%
Calcium
5%
5%
Iron
9%
9%
*Percent Daily Values are based on a 2,000 calorie diet.
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