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Recipe: Beet Mashed Potatoes
Similar Categories: Beet, Mashed, Potatoes
4 to 6 servings
6 medium potatoes (about 2 pounds), peeled and cut into chunks
1 can (15 ounces) beets, undrained
1/4 cup (1/2 stick) butter, softened
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Place the potatoes in a soup pot and add just enough water to cover them.
Add the beets and their liquid and bring to a boil over high heat. Reduce
the heat to medium and cook for 12 to 15 minutes, or until the potatoes are
fork-tender; drain and place in a large bowl. Add the remaining ingredients
and beat with an electric beater on medium speed until well blended. Serve
immediately.
Note: Yes, of course you can substitute an equal-sized can of carrots or
spinach, if you prefer orange or green potatoes instead of red.
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