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Mashed Beets and Potatoes

Servings 8

Ingredients

  • 4 lbs russet potatoes peeled and cut into large cubes
  • 1 lb beets tops and roots removed and peeled
  • 1 ½ cups vegetable stock or water
  • ¼ cup butter
  • 1 cup crumbled goat cheese
  • ½ cup milk
  • salt + pepper
  • chives to garnish

Instructions

  • First, peel and cube the potatoes and beets. Throw them in the slow cooker with the vegetable stock (or water) and butter. Cut the butter into small cubes before adding. Cover and cook on high for 4 hours and 30 minutes.
  • Once the cook time is up, mash the potatoes and beets. I used a potato masher. You could also use an immersion blender, potato ricer, etc. But I think the masher is the easiest option.
  • Add half of the goat cheese and milk and stir to combine. If it still seems too thick to you, add more milk until you get the consistency you prefer. Taste and add as much salt and pepper as you think it needs. Then top the final dish with the remaining goat cheese and some fresh chives.