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Multicolored Martini Mashed Potatoes

Have fun with your food, color them and flavor them and serve them in martini glasses. Mashed potatoes never looked so good. 

  • Duration
  • Cook Time
  • Prep Time
  • 8 to 10Servings


  • 11 cups cold water
  • 1 1/2 teaspoons salt
  • 5 lbs (or 17 medium) Russet or Idaho potatoes, peeled and cut into 1-inch chunks
  • 1 cup margarine, softened
  • 1/2 cup non dairy creamer
  • 2-4 tablespoons Gold’s red horseradish, divided
  • 2-4 tablespoons Gold’s wasabi sauce, divided
  • 2-4 tablespoons Gold’s bb-q sauce, divided
  • 2 shallots chopped, sautéed in olive oil (optional)


1 Place water, salt and potatoes in a 6-quart soup pot, cover and bring to a boil.  Reduce heat to low and simmer, covered for 25 to 30 minutes, or until potatoes are tender.

2 Drain potatoes thoroughly and return them to the pot or a large bowl.

3 Using a wire masher or fork, mash potatoes until desired texture is reached.

4 Mix in margarine and non-dairy creamer until well combined.

5 Separate into 4 equal batches and add 1 Gold’s topping to each of 3 batches, leaving one batch plain (the exact measurement is 1 tablespoon of topping per 1 cup/serving of mashed potatoes).  Mix to blend.

6 Spoon into martini glasses for a colorful and gorgeous presentation, top each with a drizzle of remaining topping.

7 Sauté chopped shallots in olive oil over medium heat until golden and crispy and top plain mashed potatoes with a few spoonfuls if desired.