Pink Potatoes
Transform your dinner table with these vibrant and creamy Pink Potatoes, a unique twist on classic mashed potatoes that’s as stunning as it is delicious. This recipe combines red-skinned potatoes with grated beetroot to achieve a naturally gorgeous pink hue, making it perfect for festive occasions or simply adding a pop of color to your plate. Infused with the rich flavors of garlic butter and a touch of cream, these buttery mashed potatoes are velvety smooth and seasoned to perfection. Ready in just 40 minutes, this easy side dish is not only visually appealing but also irresistibly comforting. Garnish with fresh parsley for an optional burst of brightness, and serve warm alongside your favorite main dishes to truly wow your guests. Perfect for those looking for colorful side dishes or creative ways to use beets, this recipe is a must-try masterpiece!
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Recipe Information
Ingredients
- 6 medium Red-skinned potatoes
- 1 small Beetroot
- 3 tablespoons Unsalted butter
- 2 cloves Garlic cloves
- 0.25 cup Whole milk or cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley (optional)
Instructions
Peel and dice the red-skinned potatoes into even-sized chunks for even cooking. Set aside.
Peel the small beetroot and grate it finely. This will be used to naturally color the potatoes pink.
In a large pot, add the diced potatoes and cover them with water. Add a pinch of salt and bring to a boil over medium-high heat.
Cook the potatoes for 15-20 minutes or until they are fork-tender. Drain and return them to the pot or a mixing bowl.
While the potatoes are boiling, melt the butter in a small saucepan over low heat. Add the minced garlic and sauté for 2-3 minutes until fragrant but not browned. Remove from heat.
Mash the cooked potatoes using a potato masher or ricer until smooth.
Stir in the grated beetroot, garlic-infused butter, and the milk or cream. Mix until the potatoes develop a smooth, pink hue.
Season the pink potatoes with salt and black pepper, mixing until evenly combined. Adjust seasonings to taste.
If desired, garnish the pink potatoes with freshly chopped parsley for a pop of green color and extra flavor before serving.
Serve warm as a stunning and tasty side dish.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 2094 mg | 91% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 20.5 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 232 mg | 18% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 4141 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
