Purple Mashed Potatoes
These purple mashed potatoes are creamy, buttery and most importantly a beautiful color purple, making them the star side dish of any meal.
Servings 6
Calories 344kcal
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.
Nutrition
Serving: 1g | Calories: 344kcal | Carbohydrates: 28g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 62mg | Sodium: 681mg | Potassium: 27mg | Fiber: 0g | Sugar: 6g