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Gluten Free Beet Basil & Potato Mash

  • Total Time: 30 minutes
  • Yield: 2


Gluten Free Beet Basil & Potato Mash


  • A little less than a 1lb of red potatoes
  • · 4 plain cooked beets
  • · 4 tbsp cultured ream cheese, feta, or dairy free cream cheese
  • · 1/4 cup chopped fresh basil
  • · 1/2 to 1 tsp minced garlic
  • · Black pepper (to taste)
  • · 1 or 2 chopped bell peppers or banana peppers (optional)


  1. Peel the potatoes (or leave some skin on if you prefer) and add them to a pot of boiling water with a little bit of sea salt.
  2. Cook on medium or medium low for about 10 minutes, until tender.
  3. While the new potatoes are cooking, cut your beets in halves or quarters. Then add to your pot and simmer for a few minutes more. Remove from heat and drain the water.
  4. Add about 3 heaping spoonful’s of cream cheese, your chopped basil, garlic, and pepper. I also added a few banana peppers for spice. Mash until smooth or keep it chunky, whichever way you prefer.
  5. Serves 2
  • Prep Time: 10 min
  • Cook Time: 20 min