Purple Mashed Potatoes
These purple mashed potatoes have a wonderfully rich and creamy texture and burst with flavor - They're easy to make and always a crowd fave!
Serving: 6
Calories: 294kcal
Ingredients
- 1.30 lb purple potatoes
- 6.30 oz butter, softened
- ⅕ cups fresh whole milk
- sea salt and black pepper, to taste
- 1 tablespoon finely chopped parsley or chives, optional
Instructions
- Place the purple potatoes in a large pot and cover them with cold water. Bring to a boil, then simmer for about 20 minutes, or until the potatoes are tender and cooked through.
- Once the potatoes are ready, drain them in a colander, peel them, and pass them through a food mill or a potato ricer.
- Meanwhile, warm the milk until hot, cover and set aside.
- Place the potatoes in a large bowl, add in softened butter and stir with a rubber spatula until it reaches a flufflier consinstency.
- Slowly pour the warmed milk in, and continue to stir the potatoes until reaching the desired texture.
- Season the purple mashed potatoes with salt, and transfer them to a warm serving bowl.
Notes
Do not overmix the mashed potatoes - The more you work mashed potatoes, the gluier they become because more starch is released.
If your potatoes go cold, heat them up again (in warm water, or in a microwave) and then proceed to mash them.
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 2 days.
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Nutrition
Calories: 294kcal | Carbohydrates: 18g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 200mg | Potassium: 433mg | Fiber: 2g | Sugar: 1g | Vitamin A: 759IU | Vitamin C: 19mg | Calcium: 29mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.