Mashed Potatoes with Saffron and Carrots
and
Mashed Potatoes with Beets and Garlic

When my daughters were very little, I used to make them mashed potatoes with beets in them, which they loved. I was so happy that they were eating beets, which are so good for you. Both of these easy recipes make the prettiest dark pink and the other one with carrots, orange mashed potatoes! Beets are mineral rich, high in soluble and insoluble fiber, and low in calories. Potatoes are full of calcium, niacin, iron, and vitamin C. Garlic helps the heart, fights off fungi and bacteria.

I used the same trick with carrots, but now I add a pinch of saffron to make it even more delicious. Carrots are rich in anti-oxidants, vitamins and dietary fiber, and are low in calories. Saffron has anti-oxidant, disease preventing and health promoting properties.

Mashed Potatoes with Carrots and Saffron:

2  Russet potatoes, peeled and quartered
6  Carrots, scrubbed and cut into 1/2 pieces
Pinch of salt
Pinch of saffron
1 tsp butter
Pinch of lemon zest
1/4 cup of warmed milk-slightly warmed

Boil the potatoes and carrots in salted water until tender. Drain.  Add the crumbled saffron, lemon zest, and butter. Mash them all together, adding a little warmed milk as needed. I have used a ricer or food processor to make it really smooth. Serve warm.

Mashed Potatoes with Beets and Garlic:

2 Russet potatoes, peeled and quartered
4 small beets or 2 large
Pinch of salt
Garlic clove
1 tsp butter
1/4 cup of warmed milk

Heat the oven to 450. Wash beets and wrap them in aluminum foil and roast in the oven for 30 mins. Remove from oven and when cool to the touch, slip off skins. In the meantime, boil the potatoes and the garlic until soft enough to pierce with a fork, drain and add them back to the pot, with the beets, butter, milk and mash them all together. I have used a ricer or put everything in a food processor to make it really smooth. Serve warm.