Purple Mashed Potatoes
Purple Mashed Potatoes is a royally delicious creamy side dish with a magnificent, natural hue you won't find in a box.
Equipment
- cutting board
- paring knife
- measuring spoons
- large pot
- Colander
- measuring cups
- large fork or potato masher
Ingredients
- 1 1/2 lbs purple potatoes
- 1 teaspoon sea salt + 1 teaspoon per 3 cups of water to boil potatoes
- 1/8 teaspoon ground black pepper
- 1/2 cup heavy whipping cream
- 3 Tablespoons salted butter
Instructions
- Wash. Wash and cut potatoes into 1" x 1" cubes. Or if using baby potatoes (size of a golf ball), cut them in half.1 1/2 lbs purple potatoes
- Salt Bath. Place potatoes in a large pot or pan. Measure water and add it to the pot until the potatoes are covered by 1-2" of water. Add 1 teaspoon of sea salt for every 3 cups of water added.1 teaspoon sea salt + 1 teaspoon per 3 cups of water to boil potatoes
- Boil. Heat the water and potatoes over high heat until the water is boiling.
- Fork Tender. Once the water comes to a boil, start the clock to cook the potatoes for 8-10 minutes. When the time is up, check the largest piece of potato with a fork. The piece should give easily when pierced and you should be able to smash it easily as well.
- Drain and Mash. Drain the potatoes well. Using a potato masher or a large fork, smash the potatoes until all the large pieces are gone.
- Mix. Mix in the butter, salt, pepper, and heavy whipping cream until well combined and smooth.1/8 teaspoon ground black pepper, 3 Tablespoons salted butter, 1/2 cup heavy whipping cream
- Enjoy! Serve immediately.