Appetizer Side Dish Main Dish Snack

Rainbow Veggie Smashers

  • Ready Time: 90min
    No Reviews
  • Prep Time: 30min
    Cook Time: 60min
  • Potato Type: Russet
    Cuisine: AmericanItalianMediterranean
  • Serves: 24ea / 4 oz scoops of each flavor or 2 + ¼ Quarts
    Prep Method: BakedBoiledMashed
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Description

Recipe by: Potatoes USA

Double the veggie power in your mash. Taste the rainbow with these over the top mashed potatoes, sure to wow your guests. Reinvent this classic dish with bold infused flavors and added vegetables providing vibrant colors and tastes.

Ingredients

Mashed Potato Base

  • 2 quarts (About 20 large potatoes) Russet Potatoes, Baked, Scooped, & Riced
  • 2 cups Butter
  • 2 cups Heavy Cream
  • 2 tsp Salt
  • 2 cups Dehydrated Potato Flakes

Beet/Dill Puree

  • 8 ea medium size Beets, Red, Trimmed
  • 2 tsp Dill, fresh, chopped
  • ½ cup Olive Oil
  • 2 tsp Salt
  • Water As Needed

Tomato/Basil Puree

  • 4 cups Sun dried Tomatoes in Oil
  • 3 TBSP Garlic, Chopped
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1 cup Basil, packed tight
  • Water As Needed

Red Pepper/Carrot Puree

  • 4ea Red Peppers, Roasted, No Skin
  • 8ea (1 cup cooked) Carrots, medium
  • 2 TBSP Garlic
  • 2 tsp Salt
  • 1 tsp Pepper
  • 2 oz (more as needed) Water

Kale, Spinach, & Basil Pesto

  • 2 cups Kale, chopped
  • 1 cup Basil, packed
  • 1 cup Baby Spinach, packed
  • 2 TBSP Garlic, Chopped
  • 6 TBSP Lemon Juice
  • 2 tsp Salt
  • ½ tsp, Pepper
  • ½ cup, Parmesan
  • ½ cup, Parmesan

Preparation
Prep Time: 30min | Cook Time: 60min

Mashed Potato Base Directions

  1. Roast potatoes at 400F convection until skin is crisp and they are tender all the way through.
  2. Cut potatoes in half and scoop out inside of potatoes into the bowl of a mixer with paddle attachment.  Heat cream, butter, salt, and pepper on stove until hot.  With mixer on lowest speed, slowly pour hot cream mixture into riced potatoes.  Mix on low at first, and then medium speed until mashed potatoes have a smooth consistency.  DO NOT OVER MIX.  Batch should be 2 quarts.  Set aside.  This is your potato “base” for each flavor.
  3. To make a single batch for all 5 flavors, make a 5x recipe, and divide total into 5 portions of 2 quarts each.

Beet & Dill Mashed Potato Directions

  1. Trim tops and bottoms from beets, place in a deep pan.
  2. Add water until halfway up beets.  Cover tightly with foil and place in 400F oven until fully cooked, about 1 hour.
  3. Remove pan from oven, carefully remove foil (watch out for steam), and remove beets.  Reserve cooking liquid.
  4. When beets are cool enough to handle, remove the skin.  Place cooked and peeled beets into blender and puree with dill, olive oil, salt, and pepper.
  5. Pour 1 quart of puree into a mixing bowl and mix together by hand with a whisk with one of the five portions (2 quarts) of mashed potatoes.  These are your Beet/Dill Mashed Potatoes.

Butternut Squash Mashed Potato Directions

  1. Peel butternut squash, cut in half lengthwise, remove seeds and membrane and cut into 1” pieces.  Place into a mixing bowl and toss with olive oil.
  2. Roast in oven at 400F until tender, but no browning occurs.  Remove from oven and keep warm.
  3. Add the butter to a saucepan.  Brown over medium heat on stove with the sage, until the sage is crispy.  Remove from heat, set aside, and keep warm.
  4. Place cooked squash, brown butter with sage, salt, and pepper into blender and puree.
  5. Pour 1 quart of squash puree into a mixing bowl and mix together by hand with a whisk with one of the five portions (2 quarts) of mashed potatoes.  These are your Butternut Squash & Sage Mashed Potatoes.

Tomato & Basil Mashed Potato Directions

  1. Place tomatoes with their oil, salt, pepper, garlic, & basil in blender and puree on medium speed until smooth.
  2. Pour 2 cups of sundried tomato puree into a mixing bowl and mix together by hand with a whisk with one of the five portions (2 quarts) of mashed potatoes.  These are your Tomato & Basil Mashed Potatoes.

Red Pepper & Carrot Mashed Potato Directions

  1. Peel carrots, slice ½”, and cook in boiling water until very tender.  Strain from water and add to blender with roasted red peppers, garlic, salt, pepper, and olive oil.  Puree until smooth.
  2. Pour 1 quart of squash puree into a mixing bowl and mix together by hand with a whisk with one of the five portions (2 quarts) of mashed potatoes.  These are your Butternut Squash & Sage Mashed Potatoes.

Kale, Spinach, & Basil Mashed Potatoes Directions

  1. Get a pot of boiling water and an ice bath ready to blanch the kale.
  2. Place the kale in boiling water for 30 seconds.  Remove kale from water and immediately place into ice bath to shock to retain color.
  3. Remove kale from ice bath and squeeze all of the water out of it.  Once water is squeezed out, chop up kale.
  4. Place garlic, lemon juice, salt, pepper, parmesan cheese, blanched kale, basil, and olive oil to food processor, and process into a smooth pesto.
  5. Pour 1 quart of pesto into a mixing bowl and mix together by hand with a whisk with one of the five portions (2 quarts) of mashed potatoes.  These are your Kale, Spinach, & Basil Mashed Potatoes.

Variations

There are many variables in the validation of these recipes, most notably the water content of the vegetables used. Potatoes also vary in size, even when grouped together as a certain case count size, and also in water and starch content. In some preparations, additional dehydrated potato flakes might need to be added at final mixing to thicken the finished product to achieve desired texture.

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