Halve the avocado, remove the stone and scrape out the pulp with a small spoon. Puree this while adding the sour cream. Stir in the lemon juice and season with the spices.
Peel the potatoes and cook them in salted water. Allow to evaporate and press through the potato press, keep warm. Just before serving, mix both purees well and season if necessary.
It tasted wonderful with beef steaks, but should also be suitable for fish. The mashed potatoes cool down quickly, so it is best to press it through the press while the steaks are resting and then mix in the avocado puree immediately and serve.
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