Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 starchy potatoes (e.g. Rooster potatoes) (approximately 500 g)
  • 1 beetroot
  • 1 leek
  • 125 g cheddar cheese
  • 100 ml Greek yoghurt
  • 20 g butter
  • Nutmeg
  • Salt and black pepper (seasoning)
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Preparation time: 30 MIN Cooking time: 35 MIN
  1. Boil the peeled potatoes and the peeled beetroot until they are soft and break into pieces easily. Meanwhile, cut the leek into small pieces and wash thoroughly and leave to drain.
  2. Bake the leeks in some butter until brown.
  3. Mash the potatoes with the beetroot and ¾ of the leek.
  4. Add the Greek yoghurt and cheddar cheese and keep mixing to obtain a light mashed potato.
  5. Season with nutmeg, salt, and pepper
  6. Serve with the remaining leek as topping.

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