Half & Half






Beet Mashed Potatoes
Recipes Courtesy of Chef Bren Herrera

Yield: 4-6 servings


  • 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


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.