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Red Square Potatoes Recipe

by Global Cookbook

Ingredients

1 1/4 lb russet potatoes - (abt 5 med) peeled, quartered 2 tsp red wine vinegar     Salt to taste     Freshly-grnd black pepper to taste 4 med beets - (abt 1 1/4 lbs) 1/4 c. lowfat milk

Salt to taste     Freshly-grnd black pepper to taste 2 ounce unsalted butter - (1/2 stick) minced,     at room temperature, 2 Tbsp. fresh chopped chives or possibly green onions

Directions

1. For the potatoes, place in a medium pot and cover with cool salted water. Bring to a boil over medium-high heat. Reduce heat and simmer till very tender and almost falling apart, for about 20 min; drain.
2. Set a large holed sieve over the same pot. Mash the potatoes through the sieve, using a large mallet and up/down motion. Stir in the vinegar. Season with salt and pepper. (This can prepared ahead, covered and set aside at room temperature.)
3. Meanwhile, cover the beets with cool salted water in medium pot. Bring to a boil over medium-high heat. Reduce heat and simmer till very tender and easily pierced with a knife, for about 20 min; drain.
4. Puree the beets with the lowfat milk in a blender till smooth, pulsing on/off and stopping to scrape down the sides of the container. Season with salt and pepper. Strain the beet puree into the potatoes through a fine sieve, pressing on the beets. (This can be prepared ahead, covered and set aside at room temperature.)
5. To serve, stir the puree over medium-high heat till hot, using a wooden spatula. Add in the butter and stir till smooth. (This can prepared 1 hour ahead to this point and kept hot in a larger pan of gently simmering water (bain marie). Stir occasionally.
6. Fold in the chives. Mound in a vegetable dish or possibly spoon out onto 4 to 6 large plates with an entree. Serve immediately.
7. This recipe yields 4 to 6 servings.

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