Cramptons Recipes Get the goods on cooking with local foods

My mother was always fond of beets.  When I was a child, I did NOT like them.  Even as an adult I usually only enjoy them raw,  grated on salads with goat cheese or in a coleslaw with grated carrots.  Until now!!!

These “princess potatoes” are obnoxiously pink, sure to please the little gals in your household.  Just don’t tell them what the “pink” ingredient is.

The following recipe works equally well with Yam to make a bright orange batch of mashed potatoes.

Warning, boiling already peeled beets stain your cookware.  If you are concerned about this, boil UNpeeled beets in a separate pot until tender.  When tender, let cool and peel the beets before mashing into your potatoes.

Ingredients:

2 Medium Beets peeled and quartered

4 Medium sized potatoes peeled and quartered

2 tbsp cream cheese

2 tbsp butter

2 tbsp milk

Put beets in a pot with water to cover.  Boil for 15 minutes.

After the 15 minutes add peeled chopped potatoes.  Boil for another 15-20 minutes or until beets and potatoes are tender.

Remove from heat and drain water.

Add remaining ingredients into pot.

Mash briskly with a potato masher.  For very creamy mashed princess potatoes use an immersion blender to whip the potatoes.