I am a potato lover!!!!! So let’s show some love to the purple potato too…
Nothing to be afraid of. It tastes just as delicious as any waxy potato.
Here’s how I make them…
PURPLE POTATO MASH
3-4 baby purple potatoes, quartered 1 tbs of butter ¼ cup of blue cheese crumbles ½ cup of pickled red onions, drained 1 handful of shredded 6 cheese blend 1 tbs toasted sliced almonds Salt and Freshly Cracked Black Pepper
- Boil the potatoes just like any other potato… placing them in a medium pot with water almost covering the potatoes. Salt liberally. Place over medium-high heat. Cover the pot and bring to a boil. When the water is boiling and steam is starting to escape the lid, turn the heat to medium low and boil/steam until the potatoes are tender for about 10-15 minutes.
- When the potatoes are tender, drain all the water and in that same pot you cooked the potatoes in, leave the potatoes and add the butter and blue cheese crumbles. Mash them well.
- When the potato mixture looks homogeneous, add in the pickled red onions and stir them in. Season with freshly cracked pepper.
- Transfer mash to a large ramekin or oven-safe dish. Sprinkle with shredded cheese and the toasted almonds. Bake in a 350F oven until the cheese on top melts and gets golden brown.
Great and unexpected potato side dish… or as a main dish casserole with a nice green salad.