Vegan Thanksgiving/Rain bow mashed potato or three colored potatoes

6 large baking potatoes, peeled and placed in cold water
1 cup olive oil
3 cloves garlic
2 teaspoons finely chopped ginger
1 beet, peeled and chopped
1 teaspoon ground coriander
1/2 teaspoon turmeric
lemon zest
salt and pepper to taste
-Place two peeled potatoes in small pot.  Add lemon zest, salt and water.  Bring to boil and continue to boil until the potatoes are soft.  Remove from the stove and set aside.

-Place two other potatoes in another small pot.  Add one teaspoon of the fresh ginger, the turmeric, salt and water.  Bring to boil and continue to boil until the potatoes are soft.  Remove from the stove and set aside.

-Place the last of the potatoes in another small pot.  Add the beet, the salt and the water.  Bring to a boil and continue to boil until the potatoes are soft.  Remove from the stove and set aside.

-In small bowl, mash one garlic, add the plain potatoes, little of the boiling water, 1/3 rd of the olive oil, salt and pepper.  Mash until smooth.  Spoon the mashed potatoes into shallow baking dish.  Smooth and set aside.

-In another bowl, mash one garlic, add the pinkish potatoes, the  boiled beet, chili paste, coriander, 1/3rd olive oil and salt.  Mash until you have reddish mashed potato.  Spoon this potatoes over the plain potatoes about one inch thick.  Smooth and set aside.

-In another bowl, mash the last garlic, add the yellow potatoes, the rest of the ginger, the lemon zest, the rest of the olive oil and salt. Mash until smooth.  Spoon the yellow mashed potatoes over the red potato and smooth.

-Bake in a 395 degree oven for 35 minutes.  Serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *