Rainbow spuds

Yield: 1 servings

Measure Ingredient
2 pounds All-purpose or waxy potatoes; peeled and cut into
\N \N ; 2-inch chunks
½ teaspoon Salt
⅓ cup Milk
3 tablespoons Butter

Place the potatoes in a medium saucepan and add enough water to cover them; add the salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for about 30 minutes, or until very tender; drain well.

Return the potatoes to the saucepan over low heat. Mash with a potato masher or fork. Add the milk and butter and continue mashing until smooth and well-blended.

NOTE: Here's how we get our rainbow-colored potatoes: For HOT PINK POTATOES: Add 2 cans (8¼ ounces) beets, drained, to the cooked potatoes and mash. For a smoother texture, puree the beets in a food processor before adding. For GREEN POTATOES: Add 2 whole, peeled garlic cloves to the potatoes before cooking. Thaw a 10-ounce package of frozen chopped spinach and squeeze dry. Add to the cooked potatoes and mash.

Season with nutmeg. For CARROT OR PARSNIP MASHED POTATOES: Substitute 1 pound peeled carrots or parsnips, cut into ½-inch slices, for 1 pound of the potatoes. Cook parsnips along with the potatoes and mash as above until well combined.

Converted by MC_Buster.

NOTES : 4 Servings

Converted by MM_Buster v2.0l.

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