Tri-Colored Mashed Potatoes

This dish may look like a layered cake dessert, but it is actually made from savory, smooth mashed potatoes. Its pretty three colored layers make serving it three times the fun. Tri-Colored Mashed Potatoes are great as a side dish, but could also be a main dish in its own right. Make sans cheese, and it becomes a delicious vegan food.

Tri-Colored Mashed Potatoes


(Recipe by:Chef Yasue Siewert)


Prep.: 30 minutes
Cook: 25 minutes


Makes 2 Mini-Loaf pan sizes


3 medium size (about 1½ lbs) russet potatoes, peeled and cut into large chunks
½ tsp kosher salt plus more as needed
Pinch of black pepper
2 tbsp tomato juice
¼ cup chopped frozen spinach, defrosted, excess liquid squeezed out
2 tbsp parmesan cheese

* For vegan, 2 tbsp of bread crumb (panko recommended) and 1 tsp of olive oil can be used instead of parmesan cheese.


Put the potatoes in a pot and cover with cold water. Put the pot over medium-high heat and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain and return to the pot and mash them with a potato masher.

Preheat the oven 400 degrees F.

In a food processor, puree the chopped spinach until smooth. (If you don't have food processor, you can chop spinach very finely)
Divide mashed potatoes into 3 portions. Add tomato juice into one of them and mix well. Add pureed spinach into another one and mix well.

Transfer regular mashed potatoes into mini-loaf pan lined with parchment paper, put pink colored mashed potatoes (tomato juice one) on top, and put green colored mashed potatoes (spinach one) on top of that. Sprinkle parmesan cheese on top and bake about 25 minutes until cheese is light golden brown.
Remove from oven and let cool for about 15 minutes. Slide loaves out of pans with parchment paper, slice and serve warm.

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