Traveling Across
America

Rainbow Spuds

Home >> Recipes >> Side Dish Recipes

Did You Know
Jokes
Puzzles
Tributes

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes

Ingredients:

2 pounds all-purpose or waxy potatoes, peeled and cut into 2-inch chunks
1/2 teaspoon salt
1/3 cup milk
3 tablespoons butter

Directions:

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 1 can (8 1/4 ounces) beets, drained, to the cooked potatoes and mash. For a smoother texture, purée 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

Makes 4 servings

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.