The holiday season is a time for people to share and enjoy their favorite foods. We encourage everyone to do so with balance and moderation, and to not worry about "healthifying" recipes excessively.
However, this could be a great opportunity to introduce your friends and family to a new spin on a classic recipe and start a culinary conversation!
The goal of our Revved Up Recipe series is to add vegetables to classic recipes without compromising the taste or texture. In doing so, kids and adults alike get an extra boost of nutrients while enjoying their familiar favorites.
Let us know if you make this recipe - tag us on Instagram , Twitter, or Facebook, or leave us a comment below!
Revved Up Mashed Potatoes
6 oz golden beets (approximately 2 medium), peeled and quartered
½ cup 1” diced parsnips
2 medium ribs of celery, cubed 1”
2 Tbsp roasted yellow pepper
3 lbs potatoes, peeled and quartered
½ medium head of cauliflower, cut into florets
11 cloves garlic, peeled
2 ½ cups 2% milk
2 tsp fresh chives, chopped
2 ½ tsp salt
1 tsp ground black pepper
9 Tbsp butter
Peel and quarter your beets, dice parsnips, and cube celery.
Place the beets, parsnips, and celery in a large pot with a steamer attachment. Cover, and steam until tender, approximately 15 minutes.
When cooked, place in a blender, add roasted peppers, and puree until smooth.
In the same pot with steamer attachment, steam the potatoes, cauliflower, and garlic until tender, approximately 15 minutes.
While steaming, heat the milk and butter in a stock pot over low-medium heat. When butter is melted, add the pureed beet mixture, salt, and pepper.
When potatoes, cauliflower, and garlic are cooked, remove from heat, place in a large bowl, and whip with a hand mixer (you can also use a stand mixer if you have one).
While mixing, slowly add the pureed beet mixture from the stock pot. Beat until smooth, but don’t over-mix.
Taste, and add more salt and pepper if needed.
Transfer to a serving dish, and garnish with chives.