Rainbow Mashed Potatoes
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Want to know how to get the kids interested in cooking? Here's how - have them make Rainbow Mashed Potatoes!
What You'll Need
- 2 pounds potatoes, peeled and cut into 2-inch chunks
- 1/2 teaspoon salt
- 1/3 cup milk
- 3 tablespoons butter
What to Do
In a medium saucepan, place potatoes in enough water to cover them; add salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer about 30 minutes, or until very tender; drain well.
Return potatoes to saucepan over low heat. Mash with a potato masher or fork. Add milk and butter and continue mashing until smooth and well-blended.
And here's how we get our rainbow-colored potatoes:
Hot Pink Potatoes: Add 1 drained (8-1/4-ounce) can of beets to potatoes and mash. For a smoother texture, first puree beets in a food processor.
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.
- Carrot or Parsnip Mashed Potatoes: Substitute 1 pound peeled carrots or parsnips, cut into 1/2-inch slices, for 1 pound of the potatoes. Cook along with potatoes and mash as above, until well combined.
Nutritional InformationShow More
Servings Per Recipe: 4
- Calories 243
- Calories from Fat 83
- Total Fat 9.3g 14 %
- Saturated Fat 5.8g 29 %
- Trans Fat 0.4g 0 %
- Protein 4.6g 9 %
- Cholesterol 25mg 8 %
- Sodium 412mg 17 %
- Total Carbohydrates 37g 12 %
- Dietary Fiber 5.4g 22 %
- Sugars 3.6g 0 %