Description
These creamy mashed beets, with their stunning crimson color and earthy sweetness, are a delicious addition to any meal. Fresh beets and a small amount of potato are boiled and mashed, then seasoned with thyme, butter, and cream.
Ingredients
Units
Scale
- 1 pound of beets
- 1/2 pound of potatoes
- 3 tablespoons unsalted butter
- 4-5 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1/4 cup heavy cream
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Prep the ingredients. Peel the beets and potatoes and cut them into roughly one-inch pieces. Place the beets and potatoes in a pot and cover with water.
- Cook. Bring to a boil and cook until both are fork-tender, about 20–25 minutes. Drain and return to the pot.
- Mash. Mash the vegetables with a potato masher until broken down as much as possible. Add 2 tablespoons of butter, thyme, cream, and salt to the warm beets and potatoes. Stir to combine.
- Serve. Top the beets with the remaining butter and freshly ground pepper to taste and serve.
Notes
Be sure to cook the beets until they are completely tender and are easy to stab with a fork. This will make them easier to mash.
For creamier mashed beets use an immersion blender to puree them until smooth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sides
- Method: Boiling
- Cuisine: American
