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Our mashed potato recipe, but with an extra ingredient: beets! We cooked the beets separately because they take longer to cook. We also processed them separately, because their texture is different from potatoes and we won’t achieve a puree with a hand mixer, you must be blended or processed. Then all the ingredients are mixed and the result is a delicious puree with a vibrant color. Will you try it?
We served it with pork chops and collard greens.

Helga

Mashed Potatoes with Beets

Makes 4 servings

Ingredients:
4 russet potatoes
3 small beets
2 tsp of fine salt
1 tsp dried thyme
½ tsp black pepper
2 cloves garlic, peeled
½ cup of milk
½ stick unsalted butter, soft

Directions:

1. Peel and cut the potatoes into uniform pieces. Place in a medium pot and cover with cold water. Add a little kitchen salt and cook over medium-high heat until it starts to boil, lower the heat and cook for 20 min until soft. Drain and set aside.
2. Peel and cut the beets into uniform pieces. Place in a small pot and cover with cold water. Add a little kitchen salt and cook until soft, 30 minutes. Remove the beets from the pot with a fork and transfer them to a blender or food processor. Process them until smooth.
3. In a small pot, heat the milk and the garlic cloves crushed with a knife, but still whole. Heat it without letting it boil, and let the garlic release its flavor. After 5 minutes remove the garlic.
4. Place the potatoes in a large bowl and beat with a hand mixer, adding the smooth beet, soft butter, hot milk, salt, thyme and pepper. Continue mixing just until everything is well incorporated. Ready!

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)