I love beets. I love potatoes. I love mashed potatoes.
A few days ago I saw a recipe for Roasted Beet Mashed Potatoes and was quite intrigued. I then remembered that Paige likes adding horseradish to her mashed potatoes. In fact, I had a jar of pink horseradish (made with beets!!!) in my fridge for a while now, and all of a sudden I had a great idea: make double pink mashed potatoes with beets and beet horseradish.
Ingredients & Directions: cook together an equal amount of potatoes (I used Yukon Gold) and beets in salted water until tender (note from Anna a.k.a. CIA girl: don't boil potatoes and beets!). Cool the vegetables slightly, peel and mash with warm milk and beet horseradish (the amount of horseradish depends on the amount of potatoes & beets and how much heat you can stand) and some butter. Season with salt & pepper and top with a dollop of plain yogurt or sourcream. Enjoy!
P.S. I left my double pink mashed potatoes lumpy. Feel free to mash yours as much as you like.
P.P.S. I had my double pink mashed potatoes with hotdogs (a childhood favorite!)
P.P.P.S. Jenny: see anything familiar? :)
2 comments:
So I should boil them in the same pot or not? I am confused. Please help because I think I would really like this.
Hi, Anonymous.
Yes, boil potatoes and beets in the same pot: as long as both vegetables are about the same size, they'll cook in about the same time, so no need to dirty an extra pot.
Glad you'll be trying this out!
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