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! 🎅

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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

  1. Cook the VG Gourmet Beetballs according to the instructions on the package.
  2. Place on a serving tray with Cranberry sauce underneath or in a small dip bowl. (Underneath presents well and keeps them in place too!)
  3. Peel potatoes.
  4. Halve them and place them in a pot with water 1 inch above.
  5. Bring the potatoes to a light boil and add the salt.
  6. Cook for approximately 20 minutes, or until you can easily pierce them with a fork.
  7. Strain the potatoes and mash with the vegan butter, salt and garlic.
  8. Use a piping bag (or cut a ziploc bag!) with a piping tip and pipe them in a swirl on top of the beetballs.
  9. Serve any extra mashed potato on the side!

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