Transform Your Dinner: The Ultimate Creamy Purple Mashed Potatoes Recipe
Looking to elevate your next meal from mundane to magnificent? Forget the standard white mash—purple mashed potatoes offer a vibrant colour, unique flavour, and a significant nutritional boost that makes them a perfect show-stopping side dish for any occasion.
Whether you’re hosting a holiday dinner or just want to brighten up a weeknight, this easy, SEO-friendly recipe for creamy purple mash is guaranteed to impress.
The Power of Purple: Why Choose Purple Potatoes?
Purple potatoes, such as the Purple Peruvian or ‘Magic Molly’ varieties, owe their striking hue to anthocyanins, the same powerful antioxidants found in blueberries and red cabbage. Beyond their eye-catching colour, these compounds are known for potential health benefits, making the purple potato a true superfood in disguise.
Purple potatoes typically have an earthier, slightly nuttier flavour than their white counterparts, or a subtle sweetness if you opt for purple sweet potatoes (like the ‘Stokes’ variety). Our recipe focuses on a savory preparation that perfectly balances this natural flavour profile.
The Simple, Show-Stopping Purple Mashed Potatoes
This recipe delivers a rich, creamy texture and a perfectly seasoned, savory flavour.
Ingredients
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2 lbs (approx. 900g) Purple Potatoes (Peruvian or Magic Molly), peeled and cut into equal 1-2 inch chunks
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4 Tbsp Unsalted Butter (or a plant-based alternative)
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½ Cup Milk, Cream, or Half-and-Half (use whole milk or heavy cream for the richest texture; unsweetened plant milk works for a dairy-free/vegan option)
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1 tsp Salt (plus more for cooking water)
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½ tsp Freshly Ground Black Pepper
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Optional Flavours: 2 cloves roasted garlic (mashed), 2 Tbsp chopped fresh chives, or a pinch of nutmeg.
Step-by-Step Instructions
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Prepare the Potatoes: Place the peeled and chunked purple potatoes in a large pot. Cover them with cold water, ensuring the water level is about one to two inches above the potatoes. Add a generous pinch of salt to the water.
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Boil Until Tender: Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes, or until the potato chunks are easily pierced with a fork. Pro Tip: Boiling in salted water seasons the potatoes from the inside out.
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Drain and Dry: Once tender, immediately drain the potatoes using a colander. Return the drained potatoes to the empty, hot pot. The residual heat will help dry out any remaining moisture, which is key to a fluffy, non-watery mash.
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Heat the Creaming Agents: While the potatoes are draining, gently heat the milk/cream, butter, and any optional flavourings (like roasted garlic or nutmeg) in a small saucepan until the butter is completely melted and the mixture is hot, but not boiling.
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Mash and Combine: Using a potato masher, begin mashing the potatoes. Gradually pour the hot milk and butter mixture into the potatoes as you mash. Continue mashing until you reach your desired consistency—smooth and creamy, or slightly rustic. For the smoothest mash, a potato ricer or hand mixer can be used.
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Season and Serve: Stir in the salt and pepper. Taste the mash and adjust seasonings as needed, adding more salt, pepper, or butter to achieve the perfect flavour. Garnish with fresh chives or parsley before serving hot.
The Creaminess Secret: Tips for the Perfect Purple Mash
The consistency of your mashed potatoes is paramount. Follow these expert tips for an unforgettable texture and vibrant colour:
H3: Maximising Colour and Flavour
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Choose Wisely: While both purple potatoes and purple sweet potatoes can be mashed, their flavour profiles are different. Purple potatoes yield a savory, earthy dish, while purple sweet potatoes result in a sweeter, denser mash.
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Temperature Matters: Always add hot milk and butter to the hot potatoes. Adding cold liquid can cool the mash and result in a gummy texture.
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Don’t Over-Mix: Over-mashing can break down the starches in the potatoes, leading to a gluey or sticky texture. Mash just until the desired smoothness is achieved.
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Brighten the Hue: The purple pigment, anthocyanin, can react to acid. For an even brighter, almost magenta-coloured mash, stir in 1 to 2 teaspoons of fresh lemon or lime juice at the end. Taste as you go, as this will also add a slight tanginess.
This vibrant side dish pairs beautifully with roasted chicken, slow-cooked beef, or pan-seared fish, offering a unique twist on a classic comfort food.