Smashed Root Vegetables

Ingredients

  • 2 russet potatoes, peeled and diced into ½-inch cubes
  • 2 sweet potatoes, peeled and diced into ½-inch cubes
  • 1 medium to large beet, peeled and diced into
  • ½-inch cubes
  • 1 stick butter
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • pepper to taste
  • ½ cup sour cream

Instructions
Toss the beets with a pinch of salt, pinch of pepper and add a tablespoon of vegetable oil. Spread on prepared baking sheet and roast at 375 degrees for 30 minutes. Should mash easily with fork, but won't be as soft as a potato after roasting. Set aside. Put both kinds of potatoes in a large stockpot and cover with water. Bring to boil and cook approximately 12 to 14 minutes until tender. Drain water. To same pot add roasted beets and remaining ingredients. Smash with a potato masher, but leave some chunks. Adjust butter, sour cream and salt as needed.

Serves 4-6