For the beet mash, peel the potatoes, cut into equal pieces and wash. Then cook them in enough salted water.
In the meantime, pat the beets dry and grate very finely. Drain the potatoes, return to the heat and reduce the heat.
Add beets and 1 tablespoon butter and mash everything. Season to taste with salt and pepper. Then mix in the grated mountain cheese and keep warm until the cheese has melted.
Garnish the beet mash with chopped parsley before serving.
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