- 1 bowl of leftover potato peels
- 1 beet
- 14ml milk
- Peel the potatoes and put the skins in a pie pan.
- Boil the potatoes and beets in salted water, but not too long, just until you can pierce them easily with a fork.
- Take them out and mash them with milk. Pour it all into the pie pan.
- Cook for 15 minutes at 180°C.