Purple Mashed Potato Recipe
Make Purple Mashed Potato Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Purple Mashed Potato - Potatoes & Liquid
Seasoning & Aromatics
Finishing (optional)
Method
Purple Mashed Potato - Potatoes & Liquid
- 1
Prepare and cook potatoes
Scrub the purple potatoes thoroughly. If potatoes are medium-sized, leave them whole; if large, cut into roughly 1½-inch chunks so they cook evenly. Place potatoes and the peeled whole garlic cloves in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of the salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are very tender and a paring knife easily pierces them, about 15–20 minutes for chunks or 20–25 minutes for whole medium potatoes.
- 2
Seasoning & Aromatics
- 3
Drain and dry
When potatoes are tender, drain them (reserve about 2–4 tablespoons of cooking liquid in case you need to loosen the mash). Return the drained potatoes and cooked garlic to the hot pot and place the pot back on the stove over low heat for 30–60 seconds, gently shaking, to evaporate excess moisture. This step helps produce a fluffier mash.
- 4
Mash and season
Using a potato ricer or a hand masher, rice or mash the potatoes and garlic until mostly smooth with a few small lumps if desired. Gradually add the warm milk-and-butter mixture, stirring with a wooden spoon or spatula, until you reach a creamy consistency. If the mash seems too thick, add up to 2–4 tablespoons reserved cooking liquid, a tablespoon at a time. Stir in the remaining 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and the optional 2 tablespoons cream cheese until incorporated and smooth. Taste and adjust seasoning.
Finishing (optional)
- 5
Plate and garnish
Transfer the purple mashed potatoes to a serving bowl. Smooth the top with the back of a spoon, drizzle the teaspoon of olive oil and the optional teaspoon of melted butter over the top, and sprinkle the finely chopped chives evenly. Serve immediately, or keep warm in a low oven (200°F / 95°C) for up to 20 minutes. If reheating, add a splash of milk and stir gently to refresh texture.