Mashed purple potato brings color to your dinner/holiday table as a savory, creamy, flavorful, naturally purple side dish! Here are all the top tips and flavor variations for the best purple mashed potatoes.
Wash the potatoes. Use a vegetable brush if needed.
Since my potatoes were all fairly small, I cooked them whole and unpeeled (to peel after). But feel free to chop them down into even-sized pieces (which will speed up the cooking time but could make for slightly more watery purple potato mash.
Transfer the potatoes to a large pot with cold water (enough to fully submerge them with an extra 1-2 inches on top), season liberally with salt, and bring to a boil. Then cook over medium-high to high heat or until the potatoes are knife/fork-tender. This took 25-30 minutes for me.The cooking time will vary based on how large the potatoes are and if they’re peeled/unpeeled - as little as 15 minutes for 1-inch cubed pieces.Alternatively, you could steam or bake the purple potatoes. Each method will affect the liquid content in the mash, and the cooking time will vary.
Step 2: Mash the Purple Potatoes
Drain the water from the potatoes and then allow them to cool until you can handle them, and then peel the potatoes. They should slip off really easily (you can skip this if using a potato ricer in the next step).You can leave the potatoes unpeeled if preferred. They contain tons of nutrients, too, and aren’t SUPER noticeable in the mash.
Mash the purple potatoes in one of several ways. Using a potato ricer (fluffy and smooth), potato masher (which can be done directly in the pan to keep the potatoes warm - mash to desired consistency), or with a fork (will be chunkier).You can also use a mixer at low speed. Be careful not to overwhip the potatoes, as it will enhance the waxy nature of the potatoes and can make them gummy.
Step 3: Add the Butter and Seasoning
Add the melted butter and salt to the warm mashed purple potato and stir to thoroughly distribute within the mixture until creamy.Using just butter will yield a fairly thick, scoopable mash. However, if you want creamier results, you’ll need to add some liquid too - either using warm milk, half and half, or cream, added in gradually at the same time as the butter until you reach your desired consistency. I recommend heating ¼ cup to begin with then adding an extra one tbsp at a time.
Taste and adjust the salt to taste. Finally, serve the mashed purple potatoes with a drizzle of melted butter or oil and optionally with a sprinkle of fresh herbs like thyme/rosemary (or even candied pecans.)
How to Store?
Store: store any leftover potatoes in an airtight container in the fridge for 2-3 days. They can dry out fairly easily over time, so keep tightly covered.Freeze: I haven’t frozen this purple potato recipe before. However, I imagine you could treat them similarly to other mash. First, allow it to cool, then transfer to either an airtight freezer-safe container or Ziplock bag (flattening as much as possible). Then freeze for up to three months. Leave to thaw overnight before reheating. Reheat: mashed purple potatoes dry out quite easily in the fridge, so it's usually best to add extra liquid or butter when reheating. Reheat the mash either in the microwave or stovetop, adding a splash of liquid at a time until you achieve your desired consistency.
Notes
Be careful not to overcook the potatoes: they can become mushy and make for watery mash.
For the brightest color: steam or bake the purple potatoes rather than boiling them. As the color can leech into the water.
Use a potato ricer: while I’ve included other options, using a potato ricer when mashing potatoes always yields my favorite light and fluffy results.
Adjust the consistency: the mashed purple potatoes will be fairly thick and "scoopable" when using just butter. If you want a "thinner"/creamier mash, add some liquid (milk, half and half, or cream).
There is no need to peel: the skins add extra nutrients and aren’t super noticeable.
Be careful not to overwhip: especially if using a mixer; otherwise, the mashed potato can turn gummy.
For purple potato puree: press the mashed purple potato mixture through a fine-mesh sieve. Just note this takes quite a lot of time and effort and is not exactly "necessary" unless you want a super silky smooth potato puree (blending will turn it gummy).
Optional add-ins and Variations:
Sour cream: you can add a little sour cream for added dimension, creaminess, and a slightly sour taste.
Fresh herbs: I particularly like to use chives, scallions, or parsley. You can either stir them into the mashed purple potato or use them to garnish.
Herb-infused milk/cream: another way to add the flavor of herbs like rosemary, sage, or thyme is to add them to a small saucepan with some milk/cream and allow it to simmer for several minutes, then steep (off-heat) for 20-30 minutes (while you cook the purple potatoes). Then slowly mix that into the mashed purple potatoes until you reach your desired consistency.
Garlic: use 1 garlic clove per lb. of potatoes (or increase to taste and sauté in a pan to get rid of the harsh, raw flavor) or some garlic powder. Alternatively, I usually use caramelized roasted garlic and just mash in a clove at a time until it reaches my desired flavor.
Cream cheese: cream cheese will slightly thicken and add flavor to the mash. Use dairy or dairy-free. For extra flavor, use a flavored cream cheese like Boursin.
Other seasonings: feel free to experiment with various seasonings like onion powder, chili/cayenne, paprika, etc.
Truffle potatoes: Replace around 1 Tbsp of butter with truffle oil.
Shredded vegetables: the easiest way to do this is to stir in some spinach at the end to gently wilt in the potatoes. However, you can also add shredded broccoli, peas, corn, and other veggies for extra color and texture.
Paleo mashed purple potatoes: use paleo-friendly milk/cream like canned coconut milk or unsweetened cashew milk/oat milk. Then replace the butter with ghee.
Check the blog post for serving suggestions and answers to top FAQs!