Slow-Cooker Beet Mashed Potatoes
These are not your ordinary mashed potatoes.
The sweet and earthy flavor and vibrant color of red beets completely transform the white potatoes used in this dish. In addition, by incorporating goat cheese, it adds another level of depth to the flavor and creaminess.
If you are looking for a great way to impress your family and/or dinner guests with minimal effort, this is the side dish for you. I will be sharing the recipe tomorrow, but in the meantime go get your beets and potatoes ready to be married into a creamy union!
1 lb beets, peeled & cubed
4 lbs russet potatoes, peeled & cubed
1½ cups unsalted vegetable stock
3 tbsps extra virgin olive oil
3 garlic cloves, sliced
2 tsps dried thyme, divided
1 tsp dried sage, divided
1½ tsps sea salt, divided
1 tsp black pepper
½ cup plant-based milk, room temperature
½ cup goat cheese, crumbled
Green onion for garnish
Add the vegetable stock and olive oil into a slow cooker. Stir in sliced garlic, 1 tsp thyme, ½ tsp sage, 1 tsp sea salt and black pepper. Add the beets and potatoes and cook on high for 3½ to 4 hours, or until the beets and potatoes are fork tender.
In small batches, add the beets and potatoes to a food processor with some of the liquid. While pulsing, add a small amount of almond milk through the tube and pulse until smooth. Transfer each batch of mashed beet potatoes to a large bowl. Repeat for the rest of the beets and potatoes.
Add the goat cheese and any remaining milk and stir until well incorporated. Stir in the remaining spices and mix until well combined. Add additional salt and pepper if needed.
Slice a green onion and sprinkle on top. Serve immediately.