Prepare the mashed potatoes according to the package instructions with the milk, the appropriate amount of water, some of the butter, a little salt and nutmeg. Meanwhile, heat the remaining butter in a pan, beat in the eggs, season with salt, stir and bake into scrambled eggs.
As soon as the puree is ready, add the eggs and add about 1/2 glass of beetroot and some of the liquid, stir everything until it becomes a nice pink mass. This look, which takes a bit of getting used to for adults, has something magical about it for children. I loved it too, and I still like to eat it today! If you want, you can of course prepare the mashed potatoes yourself from boiled potatoes, but my variant is the faster and easier one, which should be very convenient for stressed mothers! As a variant, green mush is also recommended, simply stir in frozen creamed spinach instead of beetroot.
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