Beet Mashed Potatoes

With a feeling of fall in the air, these magenta-pink mashed potatoes will be a hit with adults and kids alike. The live cultures in the buttermilk also add healthy probiotics! They serve very well with green-tinted spinach sausages, and sauerkraut or spiced stewed cabbage. Leftovers can also be folded into pancake batter for hot pink potato pancakes to eat with applesauce.

4 large russet potaoes, scrubbed

2 cloves garlic, peeled

2 medium sized beets, scrubbed and greens removed

1-2 cups buttermilk

3-4 tblsp ghee, butter, coconut oil, olive oil, or other to taste

Salt, pepper

Equipment needed: colander, tongs, food processor, potato ricer (optional)

-        Fill a medium sauce pan with cold water. Peel the scrubbed potatoes, and cut into 1” half moons, placing into the cold water to prevent browning. Add ½ tsp salt, the peeled garlic cloves, and place on stove top; bring to boil over medium high heat.

-        Peel the beets, and slice into ¼ inch half moons. Add to the boiling water once the potatoes start to get tender, about 15 minutes after setting the cold pan on the stove. After another 8 minutes, check to see if the potatoes are done by spearing them with a fork- they should slide immediately off the fork tines when they are ready. If the timing is right, the beets should be done at the same time.

-        Drain the whole pan into a colander in the sink, and using tongs, pick out the beets, 3-4 large potato chunks and garlic cloves, and place in the food processor. Process the mixture, adding about 1 cup of buttermilk, adding more buttermilk to make the mixture smooth and freely flowing. Process no more than 3 minutes total (extra agitation makes the potato turn gluey).

-        Mash the remaining potaotes back in the sauce pot with the fat/oil and generous turns of fresh cracked pepper and ½ tsp salt. When 75% mashed to your liking, add the beet mixture and continue mashing to make a cohesive mashed potato. If you prefer highly refined mashed potatoes, invest in a potato ricer to make a finer mixture without making the potatoes gluey.

-        Season to taste for salt and pepper, and serve hot! Tastes like garlic buttermilk mashed potatoes.

Serves: 6

Cook time: 30 minutes

Original recipe by Heather Graham, July 2012.