To ask about s/mashed avocado?

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At 34 years old I've recently had my first taste of avocado in a veg sushi roll - and it's good! I'd like to try it mashed on toast (as seems quite popular). Googling comes up with various recipes involving olive oil, salt, chilli, garlic etc. Questions I have are:

1. Can I just mash avocado without other ingredients?
2. Do I use a potato masher if I want it completely smooth?
3. Will it keep in a fridge? How long?

Thanks in advance!

Just mash with a fork. I add lemon juice because it’s nice and stops it going black. It will keep in the fridge if in a sealed container but not too long.

I tend to just mash it as it is, with a fork. Mine doesn't last long in the fridge, but that's because I eat it.

When you buy one from the shop give it a squeeze and make sure it’s soft before you buy it.

You only need a fork to mash it.

Eat is as soon as you’ve peeled and mashed it, they don’t keep well once peeled really.

On seeded buttery bread with a poached egg or smoked salmon / haddock is divine and you’ll be a smashed avocado fan for life

1. Yes

1. Well, you could but you don’t get much flesh out of an avocado. Unless you’re doing about half a dozen at once, I’d use a fork.

1. Yes, they do keep in a fridge but how long for depends on how ripe it was to start with. You want them soft to be able to mash them so I buy them when I can only just squeeze them and let them ripen at home. Once avocados have been cut open, they do discolour quickly (although they still taste the same so either only prepare them when you want to use them, or wrap/cover well in cling film to stop the air getting to it

Yes, you can mash it without other ingredients if you don’t want them. I find it needs salt and pepper at the very least but it’s all down to personal preference.

A fork or potato masher is done for mashing. If you want it really smooth, a stick blender works well.

Avocado goes brown quickly and does not preserve well. if mashed, keep the stone and pop it in the bowl with the mashed avocado and cover with cling film. It will keep for a few hours. If you only want to use half an avocado at a time, wrap the half that still has the stone in tightly in cling film and it should last about 24 hours in the fridge.

Use a fork to mash it, make sure the avocado is ripe, add lemon juice and olive oil, herbs eg basil if you fancy. Salt, pepper. To keep in the fridge press baking paper down of the top of the container so no air gets to it. Should last a couple of days.

When you cut it in half lengthways, use the half without the stone and keep the stone in the other half as this helps keep it fresh for longer. Cover tightly in clingfilm so no air can get to it and it will keep for a day or so.

Squeeze it first and make sure it's soft! I just mash with a fork and always add lemon or lime juice and salt. Personally I don't think it needs any more than that.

If you make sure the cling film is actually touching the mashed avocado you can avoid the discolouration. Also if you’re storing it mashed in the fridge put it in a tall container with a narrow diameter so there’s less surface area to discolour.

Just mash it with a fork.
Other simple things to do with avocado include
Avocado vinaigrette
Avocado with prawn cocktail
Avocado with blue chees dressing
Avocado on toast with hot bacon dice.

Did an acocado on toast for dp (can't stand the things personally) he used fork or masher whichever was to hand and seasoned with salt and pepper. Spread on I buttered toast and a poached egg on top
He was very happy with it
Got Sainsbury's ripe and ready ones (dark green) and they were fine

Avacado mashed with a fork on toast with sliced tomato and drizzled with olive oil and salt and pepper. Yum!

How can you only eat half of one?

My fave is to dice some feta and tomato and mash it all up with the avocado and put on toast. Is amazing!

I mash with a fork and add lemon, salt and black pepper, then spread of toast. You can top with a bit of cheese or mix a bit of bacon in if you are feeling fancy.

Slice of toast, mashed avocado, poached egg, Hollandaise sauce.

Avacado on toast with bacon and poached eggs ,mmmmmmm!

Yes to the lemon juice and just mash it on toast. Definitely pepper, salt too if you like.

Or, if you want a salty taste but not salt (although it still is, obviously, salty) and that is this www.healthysupplies.co.uk/ume-shiso-seasoning-500ml-clearspring.html?gclid=CjwKCAjwzPXlBRAjEiwAj_XTEYn1QBx3yI0-3vLtneNo70a_7Gjhb5ord4sce6DplvWncFrtq30pDRoC7y0QAvD_BwE#fo_c=2439&fo_k=4d9e0aa2a54f47ebe619263f1948e260&fo_s=gplauk

Absolutely love this stuff. It's not like plum sauce (all thick and gooey) it's much more like a tart, salty vinegar-type splash on liquid. I bloody love it. Great on top of your mashed avocado on toast. A nice easy salad with avocado and sliced (sweet|) peppers and this stuff splashed on the top - lovely.

Sourdough toast, mashed avocado on one side, Mayo on the other, sliced chicken in between, yummy!

I like it with lime juice and salt and pepper which isn't too far off a simple guacamole.

I add some finely chopped chilli to it if I fancy it spicy.

Cut avocado in half. Squeeze juice from half a lime into the hole where the stone was. Eat with teaspoon.

I also do chopped avocado with lemon or lime juice and a spoonful of oil, chopped tomato and spring onion, garlic, chopped coriander leaves and a few chilli flakes. Goes nicely with Mexican food.

Make sure avocadoes are ripe. It can be difficult to tell from the outside but unripe avocadoes are horrible - rubbery, tasteless and bitter. I buy "ready to eat" and keep for a day or two on the shelf to be on the safe side as they are often barely ripe.

Mashed with a fork, lemon juice, salt and pepper on sourdough toast with crispy bacon on top, food of the gods!

I tend to buy smaller avocados, usually aldi ripe and ready to eat ones. That way I don't need to worry about storing half of it. Mashed with a fork in a bowl and spread on wholemeal toast. I have sriracha sauce on mine but salt and pepper is nice too.