Everyone likes mashed potatoes, but after a time it can get boring. You can definitely surprise your Thanksgiving guests with this recipe. New and traditional at the same time.

Step 1: Ingredients

1.2 kg potatoes (ideal for cooking)

250 g sweet potatoes

250g beetroot

100 g frozen spinach

1 garlic clove

1 bunch of parsley

3 egg yolks

150 g butter

cheese (for grating, I used smoked cheese, but parmesan would be just as good)

salt, pepper, nutmeg

2 tbs vegetable oil

Step 2:

Clean the vegetables. Cook the potatoes with the skin on until soft. Wrap the beetroot and the sweet potatoes in tin foil and bake them at 200C in the oven until soft. It might take the beetroot longer, so it's worth to have a look after 25 minutes. Sweet potatoes should be done by then.

Step 3:

Chop the parsley very-very fine. At this point, think ahead. If you are planning to use a piping bag to make your side dish fancy, make sure that you cut everything as fine as you can and to make the smoothest purees ever. Otherwise you could end up bits of the puree blocking the end of the piping bag, giving you a hard time. Believe me, I know what I'm talking about. It will be just as tasty if you use a spoon for transferring the vegetable purees into the baking form with much less effort.

Step 4:

Once the vegetables are cooked/baked, let them cool a bit, then remove the skin. Smash the potatoes using a potato press, dice the sweet potatoes and the beetroot, then blend them using a hand blender.

Step 5:

Prepare an almost classic mashed potatoes, mix the potatoes with the butter, the egg yolks and a teaspoon of salt. Set it aside.

Step 6:

Chop the garlic, saute it in a little vegetable oil and add the spinach. Cook it for a while, the aim is to get rid of any excess water.

Step 7:

Add the parsley to the beetroot puree. Add potato puree to the other vegetables. Ratios are up to you, in case of the sweet potato and the beetroot I added approximately equal amount of mashed potato, while I added double the amount to the spinach.