Mashed potatoes are a household dish, accepted and loved by anyone who eats it from baby to senior. Potatoes are a staple in most countries to begin with so making dishes out of potatoes is a sure win for anyone.
Beetroot on the other hand is a root crop that is typically deep purple in color and deep pink when you remove the skin. Pink juices ooze out of this mysterious root crop. The taste is earthy, even more so than potatoes and other root crops.
Beetroots have been used in many cuisines and being treated like a potato or a form of starchy grain or vegetable. It is a versatile ingredient that not only stands well on its own but enhances the flavor of other ingredients as well.
Here, we explore making mashed beetroot and potatoes.
Mashed beetroots instead of mashed potatoes
If a jicama and a potato made a baby, its texture would be like that of beetroot. Beetroot has a crunchy, slightly starchy texture that turns tender and buttery when cooked. If you decide to mash a beetroot, its tendency is to be a little bit more moist and watery than if you mash a potato.
Potatoes tend to hold their form when mashed because of the starch content. Beets are a little more fluid.
This recipe is a combination of mashed beetroot and potatoes for a reason. We love beetroot because of its flavor, texture and color. However, we like adding some mashed potatoes to help the mashed beetroot hold its form.
If you’re wondering which is better, mashed beetroot or potatoes, our answer is BOTH!
Using cooked vs. roasted beetroot
Just like any other vegetable that is boiled or roasted, there would be a difference in flavor once you put everything together.
Dry cooking vegetables retain the nutrients of the vegetable more than boiling. Dry cooking can mean roasting, grilling and baking. Not only does roasting retain the nutrients of the vegetable but it also retains its natural flavors and even enhances it!.
- Beetroot. It’s good to use roasted, mashed beetroot for this recipe. The flavors go through the roof and it’s definitely tastier. However, it’s completely fine if you choose to boil the beetroot instead.
- Potatoes. The same roasting factor applies to potatoes. Roasting the potatoes in the oven reduces the water content of the cooked potatoes and its flavor is more emphasized. Use russet potatoes for this recipe if you can. They’re best for making mashed potatoes.
- Butter. Butter adds flavor and creates a smoother texture for the mashed beets and potatoes.
- Milk. Milk in this recipe creates better texture and adds that creamy flavor to the mashed beets and potatoes. It adds a little bit of delicious moisture.
- Nutmeg. Nutmeg is a good spice to use for mashed potatoes. It enhances the whole flavor of the potatoes and this shines through the beets in this recipe.
How to make mashed beetroot and potatoes
Making mashed beetroot and potatoes is very similar to making the usual mashed potatoes. In this recipe, we’re roasting the potatoes and beetroot for maximum flavor.
First, preheat your oven to 400F.
Clean your potatoes and beets. Peel the skin off and chop them into big cubes. Roast them in separate baking sheets. The beets will cook earlier than the potatoes. Roast them separately for 30-45 minutes (or until the beets are cooked and then leave the potatoes to cook longer).
Mash the beetroot and potatoes through a food mill or potato masher. Add the chopped butter and stir until it’s fully incorporated into the mash.
In a saucepot, pour in the milk, nutmeg, salt, and pepper and place under medium heat. Add the potato and beet mixture and stir until you reach your desired consistency. You may season to taste or add other spices that you want.
What goes well with mashed beetroot and potatoes?
Mashed beetroot and potatoes could be paired with anything! You can serve it with roast meats, steaks, fish and so on. It’s a good side that easily blends in with other main dishes. If you want to eat your mashed beetroot and potatoes alone, it’s nice to add some cheese to it like goat cheese, raclette or cheddar.
This is definitely the healthier version of that creamy mashed potato that we love. It’s just as good but it comes in pink!
Mashed Beetroot And Potatoes
- Food Mill
- Potato Masher
- 3 pieces Beetroot
- 2 pieces Russet Potatoes
- 2 oz Butter
- ⅔ cups Milk
- ¼ tsp Nutmeg
- Preheat oven to 400F.
- Clean your potatoes and beets. Peel the skin off and chop them into big cubes. Roast them separately for 30-45 minutes.
- Mash the beetroot and potatoes through a food mill or potato masher. Add the butter.
- In a saucepot, pour in the milk, nutmeg, salt, and pepper and place under medium heat.
- Add the potato and beet mixture and stir until you reach your desired consistency.