A hearty believer that life should be filled with fun and whimsy, Sam weaves together a colorful journey through her delicious creations. Follow along with her recipe tutorials, get sneak peeks into exclusive brand photo shoots, and have a great time along the way. No judgement here, just scrumptious fun!
Thank you Idaho Spuds for sponsoring this post. VeggieMash mashed potatoes are a blend of 100% Idaho® grown potatoes and real vegetables for a new take on a family favorite!
Click on the image below to buy!
As summer winds down, I like to look towards the next few months in terms of baking. I am all about Autumn baking and this is about the time of year I start scheming. Today, I wanted to focus my creative oven energy on a fall-time staple, mashed potatoes. With the help of Idaho Spuds VeggieMash, I whipped up a recipe that is sure to make everyone feel warm inside, while sneaking in some veggies for the little ones… Beet & Mash Tartlets!
This is a surprisingly simple recipe that looks difficult. Let’s walk through the steps together, shall we? Preheat the oven to 400F and line a cookie sheet with parchment. Make a packet of Idaho Spuds VeggieMash Broccoli & Cheddar according to the directions. Idaho Spuds VeggieMash is a fantastic way to get your family to eat more vegetables. All Idaho Spuds products start with 100% Idaho® Potatoes and the VeggieMash is made using real vegetables. Now it’s time to make the dough! In a stand mixer, combine the 2 1/2 c. of flour and 1 tsp. of salt. Then add the 2 sticks of butter and 2 tsp. of honey. Mix until dough is formed. Add 1/2 c. of milk and mix thoroughly. Roll dough into ball, cover with plastic wrap, & place in fridge to chill for 30 min.
Prep the filling by mixing the 4 oz. of goat cheese, 1 tsp. of dill, and 1 tsp. of honey. Cut the chilled dough into 4 pieces. Using your hands, flatten out each piece into a round tartlet shape. Spread the cheese filling in the center of each tartlet and top with the 15 oz. of diced beets. Fold over the dough edges and pinch to create a pocket.
Put the Idaho Spuds VeggieMash in a piping bag with a large frosting tip and pipe the mash on top of the tartlets. Brush egg wash on the dough.
Bake for 35 – 40 minutes. Enjoy the tartlets while they’re hot!
Absolutely scrumptious, right?! Well, if that wasn’t enough yumminess, I have some news for you. I’ve teamed up with Idaho Spuds to give you a chance to win an assortment of Idaho Spuds VeggieMash products.
Make sure to enter before September 9th. Winners will be selected randomly and notified by CLEVER on September 9th. Must be a US resident, 18+ years old to enter, and there will only be one winner per household. Good luck!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
I have not tried Veggiemash. This dish looks delicious.
I love beets AND mashed potatoes, how can you go wrong with both in one dish!
Awesome creation. Looks delicious. Thanks for the idea.
They look delicious!
I would love to make these for Thanksgiving brunch!
These are really pretty. Thank you for another great idea!
My aunt just made this and she really loved it. Thanks for posting.
Looks so healthy and delicious. Thank you for sharing.
Wow! Never thought beets can be baked. We usually just put it in potato salad. Thanks for the idea! 🙂
This Beet and Mash Tartlets dish looks so tempting. I will definitely try this awesome recipe. Thanks a lot for sharing.
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