INGREDIENTS

INSTRUCTIONS

Place the potatoes in a medium saucepan and add enough water to cover them;
add the salt and bring to a boil over high heat. Reduce the heat to low,
cover, and simmer for about 30 minutes, or until very tender; drain well.
Return the potatoes to the saucepan over low heat. Mash with a potato
masher or fork. Add the milk and butter and continue mashing until smooth
and well-blended.
NOTE: Here's how we get our rainbow-colored potatoes:
For HOT PINK POTATOES: Add 2 cans (8 1/4 ounces) beets, drained, to the
cooked potatoes and mash. For a smoother texture, puree the beets in a food
processor before adding. For 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. For 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 parsnips along with the potatoes and mash as above until
well combined.
Converted by MC_Buster.
NOTES : 4 Servings
Converted by MM_Buster v2.0l.

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