Delight kids with this hot pink mash - use sweet chilli beetroot if they’re a bit older and like it spicy, or plain cooked beetroot if they’re still getting used to different tastes and flavours. 


  • 400g mashing potatoes

  • 4 sweet chilli or plain cooked beetroot

  • 4 tbsp Crème Fraiche

  • Salt and pepper

  • Serve with

  • 100g Tenderstem broccoli, steamed & tossed in Lemon juice and olive oil


  • 1.

    Peel the potatoes and cut each into 8. Put them into a large pan of salted water and bring to the boil. Simmer for 10 minutes until the potatoes are tender.

  • 2.

    While the potatoes cook, chop the beetroot into quarters.

  • 3.

    Once the potatoes are just tender add the beetroot to the waterand simmer for 2 minutes longer. Drain the water away and add the crème fraiche to the pan. Mash everything together well until you have a smooth pink mash. Season to taste.

Nutritional information

Nutritional analysis per serving (2 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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