Beet And Potato Mash

1. 1

   Place the potatoes and beets in a pan of boiling salted water a cook for about 20 minutes. Meanwhile, toast the sliced hazelnuts in a dry skillet until golden brown, set aside.

2. 2

   Heat milk in a saucepan, drain the potatoes and beets and add the warmed milk and goat cheese and mash until smooth. Season with nutmeg and a pinch of salt and serve topped with toasted hazelnuts and thyme leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.