Beet Basil and Potato Mash

Add more nutrients to your side dish with this Beet and Potato Mash! Beetroot contains pigments called betalains. These pigments contain nitrogen and work as both antioxidants and anti-inflammatories. Eat up!
10 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:0 g
Carbohydrates:26 g
Protein:3 g
Calculated per serving.

Serves: 2

Serves: 2decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Peel the potatoes (or leave some skin on if you prefer) and add them to a pot of boiling water with a little bit of sea salt.
  2. Cook on medium or medium low for about 10 minutes, until tender.
  3. While the new potatoes are cooking, cut your beets in halves or quarters. Then add to your pot and simmer for a few minutes more.
  4. Remove from heat and drain the water. Add about 3 heaping spoonfuls of feta cheese, your chopped basil, garlic, and pepper.
  5. I also added a few banana peppers for spice. Mash until smooth or keep it chunky, whichever way you prefer. Serves 2

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