Avocado Mushroom Mashed Potatoes

• 2 large potatoes, cut into cubes
• 10-15 small brown mushrooms, thinly sliced
• 1 avocado, small dice
• 1/4 cup heavy whipping cream
• 3/4 tsp garlic salt
• 2 1/2 tbsp butter
• Cracked black pepper to taste
• Water
• Sea salt to taste

In a medium pot, add water and a generous amount of sea salt until it begins to boil, then add cubed potatoes. In a small sauce pan, melt 1 tbsp butter and add mushrooms, then cook until al dente. Mushrooms will cook a little more once added to the warm potatoes. Once potatoes are tender, remove from heat and drain. In the same pot used for boiling potatoes, combine potatoes, garlic salt, pepper and whipping cream. Mash until cream is just mixed in. Potatoes should still be a little chunky. Add remaining butter, mushrooms and avocado. Mix gently until all ingredients are blended well. Make sure not to mash avocado chunks too much, still a little mashing will add to the creaminess of the dish. Place back on stove to keep warm until serving.