These purple mashed potatoes are creamy, buttery and most importantly a beautiful color purple, making them the star side dish of any meal.
Who doesn't love mashed potatoes - from truffle mashed potatoes to brown butter mashed potatoes to cream cheese mashed potatoes.
There is just something comforting about them. But have you ever had purple mashed potatoes? Likely not. However that isn't a reason to not start now. They are just as creamy and rich but the color just pops.
Why This Recipe Works
- Flavorful - they have a rich, buttery flavor with a slight tang coming from the sour cream.
- Color - not many foods are the color purple, so this is just a fun change.
- Holiday friendly - these mashed potatoes of course can be used for a standard meal, but they're great for the holidays, especially Halloween and Thanksgiving.
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Ingredient Notes
- Purple potatoes - they are called purple mashed potatoes for a reason. They are actually similar to Russet potatoes, but slightly nuttier and earthier.
- Sour cream - adds a little sourness to the dish that complements the potatoes. Greek yogurt is a good substitute for it.
- Unsalted butter - you can't have mashed potatoes without some butter. Adds to the richness factor.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Add the potatoes and garlic into a pot of salted cold water. Bring to gentle boil, cooking for 20-25 minutes or until the potatoes are tender.
Add the remaining ingredients and mash the potatoes.
FAQs
I mentioned above but purple potatoes are very similar to Russet potatoes, which is the classic potato used for mashed potatoes. The main difference is obviously the color but they are a little nuttier in flavor as well.
No. Skin on potatoes do contain nutrients. I'm just prefer the creaminess of mashed potatoes without skin. However if you want to skip this step, they'll still taste great.
To avoid a gummy, overstarched mess, mash the potatoes while they're dry but still hot. Also never use a food processor or blender. They usually overmash the potatoes.
However if for some reason yours became gluey, you can make a gratin instead by spreading the creamy mashed potatoes in a thin layer across a baking dish and topping with some butter, cheese and breadcrumbs. Bake to form a crispy top.
Yes although you only want to make 2 days ahead of time at a maximum. Proceed to mashing the potatoes and adding all of the ingredients. Transfer to a heat proof bowl and cover tightly with plastic wrap and place in fridge.
To reheat, poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through.
Taste and adjust seasoning, if needed. Transfer the mashed potatoes to a serving dish and sprinkle with the parsley. Serve hot.
You can place in an airtight container for 3-5 days in the fridge or in the freezer for 3 months.
If placing in the freezer, scoop out portions and place on a baking sheet and then freeze before transferring to a container or freezer bag.
Leftover Ideas
While it is hard to stop eating these mashed potatoes, you might have some leftovers at the end of the day. Some ideas to use them up include:
- Mashed Potato Waffles
- Mashed Potato Balls
- Mashed Potato Pancakes
- Leftover Mashed Potato Muffins
- Mashed Potato Gnocchi
- Mashed Potato Casserole
Equipment
The equipment you use is important to how the purple mashed potatoes turn out. What is needed is the following:
- Stock pot - you want a pot large enough to boil the potatoes.
- Potato masher - used to mash the potatoes.
- Electric hand mixer - helps get the mashed potatoes extra creamy.
Pro Tips/Recipe Notes
- Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
- Don't add too much water or you'll remove some of the color of the purple potatoes. You want it to be about 1 inch higher than the potatoes.
- Drain the potatoes well to avoid a mushy, watery mess.
- Use room temperature ingredients so they are absorbed more evenly by the potatoes.
- Do not overwork the potatoes. You want to mash/whip until just light and fluffy.
Other Side Dish Recipes
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Purple Mashed Potatoes
Ingredients
- 2.5 lbs purple potatoes, peeled and cut into 1 inch cubes
- 2 garlic cloves, peeled and smashed
- ½ cup whole milk, at room temperature
- ⅓ cup sour cream, at room temperature
- 6 tablespoon unsalted butter
- 1 teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 tablespoon chopped Italian parsley (optional)
Instructions
- Place the potatoes and garlic into a large stockpot and cover with salted cold water. Bring the potatoes to a gentle boil and cook for 20-25 minutes or until tender. Drain the potatoes and garlic and add back to pot or large mixing bowl.
- Add milk, sour cream, butter, salt and black pepper and mash potatoes. After slightly mashed, beat with an electric mixer on medium speed until smooth and fluffy.
- Transfer the mashed potatoes to a serving dish. Top with some fresh herbs if desired.
Notes
- Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
- Don't add too much water or you'll remove some of the color of the purple potatoes. You want it to be about 1 inch higher than the potatoes.
- Drain the potatoes well to avoid a mushy, watery mess.
- Use room temperature ingredients so they are absorbed more evenly by the potatoes.
- Do not overwork the potatoes. You want to mash/whip until just light and fluffy.
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