Two-Toned Mashey

Ingredients

• 747 g Large beet root, washed
• 495 g Sweet Potato, washed
• 300 grams TOPCHEF INSTANT MASHED POTATO MIX, prepared according to package directions
• 60 g MAVEN PURE BUTTER, UNSALTED
• 200 grams Grated Mozzarella Cheese

Procedures

1. In two separate pot boil beet root and sweet potato in water until fork tender. Remove from water and transfer in trays to dry.
2. Peel beet root and sweet potatoes separately. Transfer in two separate bowls.
3. To prepare beet root, mash beet root and blend with prepared mashed potato. Add in butter, mix well and set aside.
4. To prepare mashed sweet potato, combine sweet potato and mashed potato mixture. Add in butter and roasted garlic. Mix well and set aside.
5. Preheat oven to 160C and bake for 20 minutes.

Note/s: *to prepare roasted garlic, cut 1/4 top of garlic and transfer in aluminum sheets. Season garlic with salt, pepper and olive oil. Seal foil and roast garlic for 35 minutes under 205 C. Transfer garlic in sealed jars.