These Mashed Purple-Skinned Potatoes are wealthy, creamy, and loaded with nice taste and texture. Unpeeled red-skinned potatoes are mashed with butter, bitter cream, and milk to create these rustic mashed potatoes.
With regards to making the perfect mashed potatoes, you could be below the impression that red-skinned potatoes aren’t a good selection. Properly, I’m right here to set the file straight.
Purple-skinned potatoes are a superb alternative for creating tremendous creamy, flavorful mashed potatoes – so long as you observe a couple of easy steps which I’ve outlined beneath.
Cooking and mashing them with their fairly pink skins intact provides a country look, nice taste, and added vitamin. I first found this with my Colcannon Potatoes recipe and shortly adopted the apply for making Broccoli Cheese Mashed Potatoes and these completely scrumptious Mashed Purple-Skinned Potatoes.
Along with being SO yum, you get to skip the step of peeling the potatoes. Enormous added bonus for me!
Ingredient Notes
- Purple-skinned potatoes: Scrubbed clear and quartered.
- Dairy: Butter, bitter cream (gentle or common), and a couple of% or entire milk. I all the time make these potatoes with gentle bitter cream and a couple of% milk as a result of it’s what I preserve in my fridge. If I had entire milk readily available, I’d be inclined to make use of it – particularly if I used to be making them for a vacation meal.
- Garlic: Minced.
- Seasoning: Onion powder, salt, and freshly floor black pepper.
- Non-compulsory for garnish: A bit minced recent parsley provides a pleasant pop of shade.
Learn how to Make Mashed Purple-Skinned Potatoes
It is a fast overview of methods to make this recipe. You’ll discover detailed directions within the recipe card on the finish of this publish.
- Cowl the potatoes in cool, salted water and produce the water to boil. Scale back the warmth and prepare dinner at a low boil,lined, till the potatoes are tender when pierced with the tip of a pointy knife, however not falling aside. Switch the potatoes to a colander to empty effectively.
- Soften the butter within the dry, empty pot and when melted, add the garlic and sauté till aromatic. Take away the pot from the warmth.
- Add the cooked potatoes again to the pot with the buttery garlic. Then, add the bitter cream, about half of the milk, onion powder, salt, and remaining butter.
- Use a potato masher to smash the potatoes to the specified consistency, including extra milk as wanted. Style and season with extra salt and pepper, if wanted.
Ideas for the Greatest Purple-Skinned Mashed Potatoes
Don’t Overcook: Boil the potatoes simply till fork tender. Overcooking them may cause the potatoes to soak up an excessive amount of water and crumble, which makes them mushy and fewer ultimate for mashing.
Creaminess: Use a mixture of butter, bitter cream, and warmed milk to reinforce the naturally creamy consistency of pink potatoes.
Avoiding Gummy Mashed Potatoes: Mash gently with a hand masher to keep away from overworking them, which may make them gummy. You should utilize an electrical mixer when you’d like, however be very cautious to not overmix.
Added Taste: Add garlic and seasoning for a extra taste that enhances the pink potatoes delicate sweetness.
Storage and Reheating Ideas
- Retailer: Switch leftovers to an hermetic container and refrigerate for as much as 4 days.
- Reheat: Heat the leftovers within the microwave or in a pot on the range. Stir in a bit of extra milk, if wanted, and stir till creamy and warmed via.
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Mashed Purple-Skinned Potatoes
These Mashed Purple-Skinned Potatoes are wealthy, creamy, and loaded with nice taste and texture. Unpeeled red-skinned potatoes are mashed with butter, bitter cream, and milk to create these rustic mashed potatoes.
Directions
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Add the potatoes to a big pot or Dutch oven and canopy with cool water by about 1-inch. Add 2 teaspoons salt, cowl, and set the warmth to HIGH. Watch intently and when the water reaches a boil, scale back the warmth to MEDIUM and prepare dinner at a low boil for 15 to twenty minutes, or till the potatoes are tender when pierced with the tip of a pointy knife, however not falling aside. Take away from the warmth and switch the potatoes to a colander to empty effectively.
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Add 2 tablespoons butter to the dry pot, place it over MEDIUM warmth and when melted, add the garlic. Sauté till aromatic, about 1 minute. Take away the pot from the warmth.
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Add the cooked potatoes again to the pot with the buttery garlic. Add the bitter cream, about half of the milk, onion powder, ¾ teaspoon salt, and remaining 4 tablespoons butter. Use a potato masher to smash the potatoes to the specified consistency, including small quantities of milk, as wanted. Alternately, use an electrical mixer to combine the potatoes to the specified consistency (being cautious to not overmix), including extra milk, as wanted.
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Style and season with extra salt and pepper, if wanted.
Notes
- Storage: Switch leftovers to an hermetic container and refrigerate for as much as 4 days.
- Reheat: Heat the leftovers within the microwave or in a pot on the range. Stir in a bit of extra milk, if wanted, and stir till creamy and warmed via.
Vitamin
Energy: 303 kcal · Carbohydrates: 39 g · Protein: 6 g · Fats: 14 g · Saturated Fats: 9 g · Polyunsaturated Fats: 1 g · Monounsaturated Fats: 4 g · Trans Fats: 0.5 g · Ldl cholesterol: 39 mg · Sodium: 549 mg · Potassium: 1125 mg · Fiber: 4 g · Sugar: 5 g · Vitamin A: 459 IU · Vitamin C: 20 mg · Calcium: 92 mg · Iron: 2 mg
Vitamin data is routinely calculated utilizing generic substances, and is an estimate not a assure. For extra correct outcomes, please check with the labels in your substances at residence.
