And now for a little culinary humour…
4 large potatoes, peeled and cut
4 cloves of garlic, whole
1 small red beet, peeled and cut into cubes
125 ml (1/2 cup) non-dairy milk
125 ml (1/2 cup) vegetable stock
salt and pepper to taste
Boil the potatoes, garlic and beet together until the beet is tender. Warm the milk and stock. Put the beet, garlic, milk and stock in a blender and puré. Mash the potatoes, add the pink cream, salt and pepper and mix well. Serve immediately.