The usual mashed potatoes can sparkle with new colors if you make it colored by adding additional ingredients - spinach, carrots, pumpkin, green peas or other vegetables.
Making colored mashed potatoes is easy enough, and the principle of making “multi-colored” varieties is almost the same. The chopped potatoes are boiled in warm water, after which the water is drained. Additional vegetables are boiled or stewed until tender, separately from the potatoes. Then all the ingredients are combined in one bowl, warm milk, butter are added and the mixture is mashed until it turns into a light airy mass.
The number of ingredients in all recipes is calculated for 700-800 grams of potatoes. To make mashed potatoes from this amount of potatoes, 150-200 grams of milk and about 30 grams of butter are required.
Raspberry mashed potatoes with beets
In order to get mashed potatoes and beets of a beautiful rich raspberry color, you need a small beet weighing about 200 grams. Boil it in boiling water until soft, cool, peel and grate. Combine the beetroot mass with the potatoes, crush, add warm milk (you can add a pinch of chili pepper to it), butter and whisk the raspberry puree.
You can also use another recipe for raspberry puree: squeeze juice from grated boiled beets and gently mix it into ready-made mashed potatoes. This will allow you to color only part of the dish without much effort - and when serving, combine white puree with red.
Yellow Mashed Potato Recipe
In order to prepare yellow mashed potatoes with pumpkin, cut 300-400 grams of pumpkin pulp into small cubes and simmer in a little water with the addition of butter.
Combine with potatoes, add milk and puree. You can add nutmeg and a couple of tablespoons of natural pumpkin seed oil to enrich the flavor of the dish. When serving, pumpkin-potato puree can be sprinkled with pumpkin seeds.
You can also make bright yellow mashed potatoes with turmeric - this spice has a very rich color and is often used to color dishes. Before pouring milk into boiled potatoes, add half a teaspoon of turmeric powder to it.
How to make pink carrot mashed potatoes
Cut 250-300 grams of carrots into slices, pour a small amount of a mixture of water and milk (in a 1: 1 ratio), add butter and simmer under the lid until tender. After that, without draining the liquid, rub the carrots through a sieve or puree with a blender. Combine with hot potatoes and, while stirring, gradually add hot milk.
You can boil chopped carrots, combine with potatoes and mashed together - but then the mashed potatoes will turn out to be heterogeneous, in an orange speck.
Green mashed potatoes - three recipes
Green spinach mashed potatoes are a popular recipe. To prepare such a puree, rinse and dry 300 grams of spinach. Pour a spoonful of vegetable oil into a frying pan, cut a clove of garlic into thin slices and fry. Add the spinach and cook over low heat, stirring constantly, until all the leaves are withered. Grind the resulting mass with a blender, combine with potatoes, add butter and milk, season with black pepper and grated nutmeg. You can serve this puree by sprinkling with pomegranate seeds.
You can also make green mashed potatoes with peas. This will require about 100 grams of frozen green peas. Boil it in salted water for three minutes, then quickly transfer it to very cold water so that the peas do not lose their bright color. The cooled peas are mashed and combined with potatoes. Puree is prepared using conventional technology. You can serve it garnished with mint leaves.
You can make green mashed potatoes and parsley. The technology in this case will be different. Rinse a bunch of parsley (about 50 grams), chop (together with twigs), place in a small saucepan or ladle and pour over the milk intended for mashed potatoes. Bring to a boil over low heat and cook for 3-5 minutes (the greens should become soft), then grind with a blender. The milk should turn bright green. Strain it through a sieve to get rid of the remaining branches - then pour into hot potatoes and beat in mashed potatoes.
