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Title: Rainbow Spuds
Yield: 1

Ingredients

      2 lb all-purpose or waxy
           -potatoes; peeled and cut in
      1    ; 2-inch chunks
    1/2 ts salt
    1/3 c  milk
      3 tb butter

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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