6 medium-sized potatoes
4 cooked beetroot
2 tablespoons of cream cheese
- Peel and quarter the potatoes and boil in lightly salted water until completely cooked. Strain into a bowl, retaining the cooking water.
- Chop the beetroot into small pieces, and add to the cooked potatoes, together with the cream cheese.
- Mash the potato and beetroot mixture, adding as much of the retained cooking water as necessary to create a light texture. Season with salt and pepper.
Thank the Lord for vegetarians!
One of my less appealing traits is a fairly deeply entrenched prejudice against vegetarians. My official line is that it is merely fussiness elevated to the level of ideology, a cry for attention which should be firmly ignored. However, like many bigots I also preface my ravings with the claim that "many of my best friends are ...", and in this case it really is true. Despite my hostility to vegetarianism as a creed, I like having vegetarian guests for supper and am grateful to them for inspiring me to be a little more adventurous in my vegetable cooking. No vegetarians = no pink mashed potato.