Schrat's red mashed potatoes

Ingredients for 3 servings:

• 500 g potatoes, peeled
• 150 g beetroot balls, sweet and sour pickled
• 40 g butter
• possibly milk or cream
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and dice the potatoes, and cook in lightly salted water until tender. Purée the beetroot with 6 tablespoons of its juice. Mash the potatoes and mix with the beetroot purée. If the mashed potatoes aren’t creamy enough, add a little more beetroot juice or milk. You can adjust the color of the purée with milk or cream if the red is too intense. Add the butter, melt it, stir it in well, and season the purée with salt and pepper. This purée goes well with many fish and poultry dishes and, as a complementary color to green vegetables, creates a beautiful contrast.