MASHED POTATO TOPPED BEETBALLS
PREP TIME
5 MIN
COOK TIME
20 MIN
SERVES
6
Day 10 of our 12 days of Appetizers has us serving up these ⭐ gluten-free ⭐ mashed potato topped beetballs! They are easy, tasty, and so satisfying. And they look oh so festive, too! 🎅
Featured Product
Ingredients
- 1 x Bag of VG Gourmet Beetballs (approx 12 beetballs)
- 3 x Tbsp cranberry sauce
- 1 x ¼ Cup chives (optional)
- 3 x Yukon gold potatoes
- 1 x Tsp sea salt (for the water)
- 1 x Water to cover
- 0.5 x Tsp sea salt
- 0.5 x Tsp ground black pepper
- 3 x Cloves raw or roasted garlic
- 2 x Tbsp vegan butter, melted
Directions
- Cook the VG Gourmet Beetballs according to the instructions on the package.
- Place on a serving tray with Cranberry sauce underneath or in a small dip bowl. (Underneath presents well and keeps them in place too!)
- Peel potatoes.
- Halve them and place them in a pot with water 1 inch above.
- Bring the potatoes to a light boil and add the salt.
- Cook for approximately 20 minutes, or until you can easily pierce them with a fork.
- Strain the potatoes and mash with the vegan butter, salt and garlic.
- Use a piping bag (or cut a ziploc bag!) with a piping tip and pipe them in a swirl on top of the beetballs.
- Serve any extra mashed potato on the side!