Step 1
In a large, heavy bottom saucepan heat the oil over medium high heat. Add the onions and cook, stirring occasionally for about 5 minutes. Add the beets, wine, broth, bay leaf, thyme, sugar, and peppercorns. Bring to a boil, reduce heat to low, cover the pan and simmer until the beets are tender, about 25 minutes. Remove the beets from the pan and increase the temperature to high. Boil the remaining liquid until it’s reduced by half. Stir the beets back into the sauce and set aside.

Step 2
In a small saucepan bring the olive oil and garlic to a boil, then turn the heat to low and cook uncovered for 5 minutes. Turn off the heat and set aside. The garlic will continue to cook in the oil.

Step 3
Meanwhile place the potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15-20 minutes. With a slotted spoon remove the potatoes to a large bowl, reserving the cooking liquid. Use the same slotted spoon to remove the garlic cloves from the oil. Mash the potatoes and garlic. Beat in the olive oil (it may seem really oily at first…don’t worry!!) Continue to beat in the oil and then add 3/4 cup of the reserved cooking liquid, cream, salt and pepper to taste and mix until the potatoes are creamy. Thin with additional cooking liquid if need be.

Step 4
Divide the mashed potatoes between bowls and top with the braised beets and spoon a few tablespoons of the beet cooking liquid over the potatoes.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.