Rainbow Veggie Smashers

Ingredients

• 2 quarts (About 20 large potatoes) Russet Potatoes, Baked, Scooped, & Riced
• 2 cups Butter
• 2 cups Heavy Cream
• 2 tsp Salt
• 2 cups Dehydrated Potato Flakes
• 8 ea medium size Beets, Red, Trimmed
• 2 tsp Dill, fresh, chopped
• ½ cup Olive Oil
• Water As Needed
• 2 ea Butternut Squash, Medium-Large
• 4 TBSP Butter
• 10 ea Sage leaves
• 1 tsp Pepper
• 1/4 cup Olive Oil
• 4 cups Sun dried Tomatoes in Oil
• 3 TBSP Garlic, Chopped
• 1 cup Basil, packed tight
• 4ea Red Peppers, Roasted, No Skin
• 8ea (1 cup cooked) Carrots, medium
• 2 TBSP Garlic
• 2 oz (more as needed) Water
• 2 cups Kale, chopped
• 1 cup Basil, packed
• 1 cup Baby Spinach, packed
• 2 TBSP Garlic, Chopped
• 6 TBSP Lemon Juice
• ½ tsp, Pepper
• ½ cup, Parmesan