she did the mash, the magenta mash.
2 lbs beets, cubed
2-3 lbs potatoes, cubed
boil those suckers in salty waters ‘til they’re soft and smushy. drain and put in a big bowl.
3 Tbsp. olive oil
1 clove of garlic, minced
half an onion, minced
2 Tbsp. greek seasoning (thanks, mumma! the one she gave me is some combo of oregano, lemon, garlic, salt, and pepper, so basically just hit it with the oregano.)
a touch of soy milk
sauté the garlic and onion in the oil until everyone is gettin’ real fragrant and tendaaah. sprinkle in the seasoning, and then finish with a whisper of soy milk. (i put in the soy milk because i thought it would make everything a little extra creamy. usually, i reserve some of the boiling water for this purpose, but i didn’t realize i was going to make a mash until i discovered i had boiled the roots too long to use whole. hah! happy accidents.)
add the sauteed mixture to the beets and potatoes and smash the crap out of everyone! be sure to add the ol’ s+p to taste. watch before your very eyes as this blend goes from a fiery mix of pink and purple, maroon, and orange to an almost homogeneous MAGENTA! who doesn’t love vibrantly colored foods?
