Beet Mash

Total Time:
50 min
Prep:
5 min
Cook:
45 min

Level:
Easy

Directions
  • Combine 2 1/2 pounds whole unpeeled beets and 1 large unpeeled russet potato in a pot; cover with cold water. Bring to a boil and cook until soft, about 45 minutes; drain. Peel the beets and potato and puree with 3 tablespoons butter; season with salt. Top with horseradish sauce.

  • Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

  • Photograph by Sam Kaplan


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