Mashed potatoes, beets, onions, allspice makes a delightful and colorful variation to traditional mashed potatoes. It makes a great addition to Thanksgiving or any other festive meal. Preparation time is about 20 minutes and cooking and mashing time is another 30 minutes.
Mashed Potatoes with Beets, Onions and Allspice
Ingredients:
6-8 cups Potatoes
1-1/2 – 2 cups Beets, fresh or canned
1 cup Onions
1 tsp. Allspice, ground
Unflavored Rice Milk, Soy Milk, or Water
Mashed Potatoes, Beets, Onions, Allspice Cooking Utensils:
Bowls, Mixing and Serving
Covered Glass Cooking Pot
Dish, Glass Baking
Knives, Inexpensive Utility
Large Cooking Spoons
Pot, Large Stainless Steel
Potato Masher
Smood Masher
Vegetable Peelers
Vita-Mix
Mashed Potatoes, Beets, Onions, Allspice Preparation:
This recipe makes 8-10 servings.
Begin by washing, peeling, and cleaning the potatoes, beets (if using fresh), and onions.
Place the fresh veggies in a large covered glass or ceramic dish and bake in the microwave oven until tender. Or, the ingredients can be cooked in a water in a pot on the stovetop.
When the potatoes, beets (if using fresh), and onions are cooked, remove from the oven, and place onions and beets in the container of a high speed blender, along with some of the liquid remaining in the baking dish or pot to aid in the blending process. Add the allspice, cover, and run the blender at high speed until the contents are smooth.
Place the potatoes in a mixing bowl that is suitable for mashing, and add the contents from the blender. Mash the potatoes with your Smood, or other potato masher, to the desired consistency. Mix occasionally with a spoon to make sure that the ingredients are uniformly mixed. If the ingredients are too stiff, add a little soy milk or rice milk to bring to the desired consistency.
Mashed Potatoes and Beets with Roasted Zucchini Squash Strips
Serve and enjoy as is or on a plate with other vegan recipes, such as the one above with roasted zucchini squash strips.
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