Description
These purple mashed potatoes are creamy and flavorful! Made with garlic and butter, they’re the ideal way to use this vibrant vegetable.
Ingredients
Scale
- 1 1/2 pounds purple potatoes*
- 3 tablespoons salted butter
- 3 garlic cloves, finely minced
- ½ cup milk of choice
- ¾ teaspoon kosher salt, plus more for boiling
- Fresh chives, for garnish (optional)
Instructions
- Wash and roughly chop the potatoes into 2-inch chunks (no need to peel).
- Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in ½ tablespoon kosher salt. Bring to a boil.
- Once boiling, cook until fork tender, about 8 to 10 minutes (pierce a piece of potato with a fork to assess doneness). Drain and return the potatoes to the pot.
- When the potatoes are done, melt the butter in the same pot. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant but not browned. Remove the heat. Add the potatoes back to the pot and pour in the milk.
- Mash the potatoes with a masher, adding more milk if desired to get to a thinner consistency. Season with the kosher salt and plenty of fresh ground pepper. Taste and adjust seasonings as desired.
Notes
*You can also use purple sweet potatoes; you may want to peel them for a more uniform texture but you can also leave them unpeeled. The texture will be bit looser than a traditional mashed potato since sweet potatoes have a different texture when mashed.
- Category: Side dish
- Method: Stovetop
- Cuisine: Side dish
- Diet: Vegetarian
