Did you drop the beet? Better make beet mashed potatoes! This vibrantly colored side dish is half beet, half potato, and all delicious.
I know some people say beets taste like dirt, but I love them. To prove it I’ve made everything from typical roasted beets to beet pasta salad, beet potato salad, one of my favorites beet gnocchi, beet biscuits, beet chips, and have even put beets on pizza. Heck I have a recipe for beet wellington I need to share eventually as well – but first beet mashed potatoes.
By mixing the beets and potatoes you tone down the earthy-flavor for those that are beet-averse while maintaining that beautiful color and creaminess of mashed potatoes.
This beet mash potatoes recipe makes enough for four to six servings but you can easily down or up-scale the recipe. Just peel and cube equal weights of russet potatoes and beets, boil until fork tender, pulse in a food processor, and season to taste with butter, salt, and pepper. That’s it.
More Side Dish Recipes:
- Make Ahead Mashed Potatoes from Karen’s Kitchen Stories
- Oyster Chowder from Art of Natural Living
- Root Vegetable Gratin from A Day in the Life on the Farm
- Vegetarian Stuffing from Hezzi-D’s Books and Cooks
- Whiskey Glazed Carrots from Palatable Pastime
- 1 lb. russet potatoes, peeled and cubed
- 1 lb. beets, peeled and cubed
- 2 Tbsp butter
- Salt and pepper, to taste
- In a large pot, add potatoes, beets, and enough water to cover by and inch.
- Place over medium-high heat and bring to a boil. Reduce to a simmer and cook until fork tender, about 20 minutes.
- Strain potatoes and beets and let cool slightly before transferring to a food processor. Pulse until smooth and creamy. Add butter and salt and pepper to taste.
- Serve immediately.
Source: Adapted from my Dad’s Smashed Potatoes.