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Red beet and mashed potatoes
Preparation and cooking time: approx. 30 min. | Serves 4 as side dish
12 oz
Red beets, cooked
1 ½ lbs
Yukon Gold potatoes, whole,
unpeeled
Salted water, simmering
2 oz
Butter
2/3 cup
Whole milk
A pinch
of Nutmeg
½ tsp.
Salt
Pepper, to taste
10
1. Peel (if needed) and quarter the beets, and
set aside. Quarter the unpeeled potatoes and
cook in an open pot for approx. 15 min. Add
beets and cook for approx. another 5 min.
Drain the water, then move the pot back and
forth on the turned-off hob to cook off any
excess moisture on the beets and potatoes.
Strain the potatoes and beetroot through the
Potato Ricer portion by portion, as shown in
the instructions (see p. 6).
2. Cut butter into pieces and stir into the mix-
ture. Heat up the milk and add slowly
whilst stirring constantly until the desired
consistency has been reached. Stir in the
nutmeg and season to taste with salt and
pepper.
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