The photos could be ice cream or sorbet. But they’re mashed potatoes.
There are few people who don’t like mashed potatoes. Here’s a way to bring them to the next level.
Taste the rainbow with these artful mashes. Mashed potatoes are blended with bold flavors, with vegetable purées providing vibrant colors and tastes.
Serve them as a side or the center of a vegetarian plate. Layer them in stacks with colorful vegetables. Have a great time with them.
Thanks to Potato Goodness for this recipe.
Beautiful for Mother’s Day dinner, we also like them for a DIY party food bar: four colors (five if you add the original, plain version) with a choice of toppings: bacon, caramelized onions, cheese, chives, sour cream, toasted pumpkin seeds and much, much more.
What else to put on a “main meal” party bar?
This recipe is ready to party: It makes 24 four-ounce scoops. Cut down the recipe down to meet your needs.
Prep time is 30 minutes, cook time is 60 minutes. First:
1. Roast the potatoes at 400°F convection until the skin is crisp and the flesh is tender all the way through.
2. CUT potatoes in half and scoop the flesh into the bowl of a mixer with paddle attachment.
3. HEAT the cream, butter, salt and pepper on stove until hot. With the mixer on the lowest speed, slowly pour the hot cream mixture into the riced potatoes. Mix on low at first, and then medium speed until the mashed potatoes have a smooth consistency. DO NOT OVER-MIX. You should have 2 quarts.
4. SET aside. This is your potato “base” for each flavor.
FOLLOWING ARE THE INGREDIENTS AND DIRECTIONS TO MAKE THE VEGETABLE PURÉES FOR EACH OF THE FIVE FLAVORS.
1. TRIM the tops and bottoms from the beets; place them in a deep pan. Add water until halfway up beets. Cover tightly with foil and place in a 400°F oven until fully cooked, about 1 hour.
2. REMOVE the pan from the oven, carefully remove the foil (watch out for steam), and remove the beets. Reserve the cooking liquid. When the beets are cool enough to handle…
3. REMOVE the skin. Place the cooked and peeled beets into a blender and purée with the dill, olive oil, salt, and pepper.
4. POUR 1 quart of purée into a mixing bowl and mix together by hand with a whisk with one of the five portions (2 quarts) of mashed potatoes.
1. PREPARE a pot of boiling water and an ice bath, ready to blanch the kale. Place the kale in boiling water for 30 seconds. Remove it from the water and immediately place into ice bath to shock to retain the color.
2. REMOVE the kale from the ice bath and squeeze all of the water from it. Then chop the kale.
3. PLACE the garlic, lemon juice, salt, pepper, parmesan cheese, kale, basil, and olive oil in a food processor, and process into a smooth pesto.
4. POUR 1 quart of pesto into a mixing bowl and mix together by hand with a whisk with one of the five portions (2 quarts) of mashed potatoes.
1. PEEL the carrots, slice ½”, and cook in boiling water until very tender. Strain from the water and add to the blender with the roasted red peppers, garlic, salt, pepper, and olive oil. Purée until smooth.
2. POUR 1 quart of squash purée into a mixing bowl and mix together by hand with a whisk with one of the five portions (2 quarts) of mashed potatoes.
 Top dish: Kale & Spinach Pesto, Tomato & Basil mashed potatoes. Bottom dish: Red Pepper & Carrot, Beet & Dill, Butternut Squash & Sage (photo courtesy Potatoes USA).
4. TOMATO & BASIL MASHED POTATOES
1. PLACE the tomatoes with their oil, salt, pepper, garlic, and basil in blender and purée on medium speed until smooth.
2. POUR 2 cups of sundried tomato purée into a mixing bowl,
1. PEEL the butternut squash, cut in half lengthwise, remove the seeds and membrane and cut into 1” pieces. Place into a mixing bowl and toss with olive oil.
2. ROAST in oven at 400°F until tender, but no browning occurs. Remove from the oven and keep warm.
3. PLACE the cooked squash, brown butter with sage, salt, and pepper into blender and purée. Pour 1 quart of squash purée into a mixing bowl and mix together by hand with a whisk with one of the five portions (2 quarts) of mashed potatoes.