Mashed Beets and Potatoes

I hope this doesn’t seem like “weird food” to you because it was actually probably one of the most popular side dishes at our Friendsgiving this year! Not only was it a crowd-pleaser, it is extremely easy to make. So I guess it’s a host-pleaser too. You basically just throw the ingredients in your crockpot (or slow cooker, it’s often called both) and then mash things up just before serving. So easy that it feels like cheating!

And as you can probably tell, these aren’t your average mashed potatoes. I took my basic Slow Cooker Mashed Potatoes and swapped out some of the potatoes for beets. Then I pumped up the flavor by adding some crumbled goat cheese—I just love beets paired with goat cheese! These are not only delicious but bonus points because the mixture turns out a gorgeous PINK.

And if having a pink side dish doesn’t excite you … well, I’m not sure why you’re even reading this blog. We are kind of all about the pink. 🙂

Mashed Beets and Potatoes, serves 6-8 as a side

4 lbs russet potatoes, peeled and cut into large cubes
1 lb beets, tops and roots removed and peeled
1 1/2 cups vegetable stock or water
1/4 cup butter
1 cup crumbled goat cheese
1/2 cup milk
salt + pepper
chives to garnish

First, peel and cube the potatoes and beets. Throw them in the slow cooker with the vegetable stock (or water) and butter. Cut the butter into small cubes before adding. Cover and cook on high for 4 hours and 30 minutes.

Once the cook time is up, mash the potatoes and beets. I used a potato masher. You could also use an immersion blender, potato ricer, etc. But I think the masher is the easiest option.

Add half of the goat cheese and milk and stir to combine. If it still seems too thick to you, add more milk until you get the consistency you prefer. Taste and add as much salt and pepper as you think it needs.

Then top the final dish with the remaining goat cheese and some fresh chives—then you’re ready to go! See? Told you it was too easy. xo. Emma

Credits // Author: Emma Chapman. Photography: Elise Randolph. Photos edited with ACS for Desktop.

Mashed Beets and Potatoes

  • 4 lbs russet potatoes (peeled and cut into large cubes)
  • 1 lb beets (tops and roots removed and peeled)
  • 1 1/2 cups vegetable stock or water
  • 1/4 cup butter
  • 1 cup crumbled goat cheese
  • 1/2 cup milk
  • salt + pepper
  • chives to garnish
  1. First, peel and cube the potatoes and beets. Throw them in the slow cooker with the vegetable stock (or water) and butter. Cut the butter into small cubes before adding. Cover and cook on high for 4 hours and 30 minutes.
  2. Once the cook time is up, mash the potatoes and beets. I used a potato masher. You could also use an immersion blender, potato ricer, etc. But I think the masher is the easiest option.
  3. Add half of the goat cheese and milk and stir to combine. If it still seems too thick to you, add more milk until you get the consistency you prefer. Taste and add as much salt and pepper as you think it needs. Then top the final dish with the remaining goat cheese and some fresh chives.

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