Beet Mashed Potatoes

Beet Mashed Potatoes

Beet Mashed Potatoes

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  • 1 pound red beets, peeled and quartered
  • 1 pound russet or Yukon gold potatoes, peeled and quartered
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup butter
  • 1/4 teaspoon caraway seeds (optional)
  • Salt and pepper, to taste


Place beets and potatoes in a large pot with enough cold water to cover; salt water to taste. Bring to a boil and simmer until tender, 20 to 25 minutes.

Drain potatoes and beets and return to the pot. Shake them over medium heat to evaporate any remaining liquid. Pass through a ricer or mash. Stir in sour cream, butter, caraway seeds and season with salt and pepper.

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