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My children love potatoes in any form, they love it mashed, baked, grilled, stewed, boiled etc…. A few years ago, I was trying to get them acquainted with more types of roots vegetables besides just potatoes so I decided to sneak in some roasted beetroot. To my surprise,Â they loved it, tasted so good and they even look super delicious like raspberry swirl ice cream.
Ingredients for mashed potatoes
1 kg Russet or Idaho potatoes
1/2 cup cream
1 cup fresh milk
sea salt and pepper to taste
- Rinse and scrub potatoes clean. Fill a pot with water andÂ in goes the potatoes. Boil potatoes for 40 minutes or until a skewer can go through the potato effortlessly.
- Drain off all the water and leave potatoes to cool before peeling off the skin. Run the potatoes through a potato riser.
- Add cream and fresh milk. Mashed them up until smooth.
- Season with sea salt and pepper.
Ingredients for baked beetroot
1 medium size beetroot
1 Tbsp olive oil
a dash of sea salt and pepper
- Rinse and scrub beetroot under running water. Pat dry.
- Slice off the a small portion of the top and bottom of the beetroot so that it can stand firmly. Place beetroot on a piece ofÂ tin foil.
- Add olive oil, sea salt and pepper.
- Wrap up the seasoned beetroot tightly with the foil and pop it into a pre-heated oven for 1 hour @ 190 degrees celsius.
- Leave the beetroot to cool, then peel off the skin and dice or mash beetroot together with the olive oil it was baked in.
Note : I learnt this beetroot trick from Chef Sapna Anand, author of New Indian Kitchen (available at all major bookstores in Malaysia and Singapore)
Pour beetroot into the mashed potatoes and combine with a spatula. This mash can be eaten as a main meal served with roasts or grilled steak. Can be savoured cold or warm. I put them into small containers for Pink Friday school sale.