Beet Mashed Potatoes
Recipes Courtesy of Chef Bren Herrera
Yield: 4-6 servings
Ingredients
- 3 small to medium beets, peeled and cut in half
- 5 large white potatoes, peeled and cut in half
- 1 cup water
- 1 tsp kosher salt
- 1 cup heavy whipping cream
- 3 tbsp butter
- 1 bunch cilantro, chopped
- ¼ tsp freshly ground white pepper
- 1 spring onion, chopped diagonally
Instructions
1. Add water to two separate pots large enough for the beets and potatoes, making sure they are submerged. 2. Add salt, bring water to a simmer, cook until potatoes and beets are fork tender. Once tender remove potatoes and beets in a mixing bowl. 3. Into a medium saucepan add heavy whipping cream and butter. Season with salt and white ground pepper. Bring up onto a light simmer on low heat. 4. In the mixing bowl use a potato masher to mash beets and potatoes until well combined. Transfer mixture into the saucepan with the cream. Using a wooden spoon combine and mix for 5 minutes until well combined. Check for seasoning and adjust to liking. Serve.
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