Change up your go-to mash and try these vibrant and delicious purple mashed potatoes. The beautiful color, creamy buttery flavor, and simple 20 minute preparation will make these a favorite dinner side that’s perfect for special occasions.
Once I learned how to cook purple potatoes, I quickly fell in love with changing up my typical potato side dishes with ones that celebrate the vibrant purple color. They’re an easy way to make classics more exciting and beautiful, like in my purple potato salad or this stunning bowl of purple mashed potatoes.
Even though it looks like a fancy dish, it’s very simple. With the right combination of milk, butter, and seasonings, you can make a big bowl in just 20 minutes. You can easily enjoy this recipe any night of the week or whip it up as a showstopper holiday side dish.
Why You’ll Love this Recipe
- Purple potatoes are more nutritious. The color is caused by anthocyanins, an antioxidant that occurs at 4 times the level in purple potatoes than it does in the average russet.
- This simple side dish has both a beautiful flavor and appearance without a lot of work.
- You can find purple potatoes year round at most major grocery stores.
The ingredients you need to make this recipe will look familiar if you’ve ever made classic mashed potatoes. But, be sure to get purple potatoes to achieve that gorgeous color.
- Purple potatoes – You’ll need 2 pounds, peeled and cut into evenly sized chunks.
- Milk – I like to use whole milk for richness, but any milk can work, even non-dairy. Be aware that some non-dairy milks will affect the final flavor if you use them.
- Chives – I like to garnish with fresh chives, but parsley is also a good choice, or you can skip it all together.
- Salt and pepper
To get started you’ll need a potato masher, and a large and small pot. Begin by placing all of the peeled and chopped purple potatoes into the large pot and filling it with water. Make sure they’re submerged by a few inches. Salt the water, then cover the pot and place it over medium high heat.
Once the pot is boiling, cook the potatoes for 20-25 minutes, or until they’re tender enough to slip easily off of a fork.
While they’re cooking, heat the milk over low heat in the small pan. You want it hot and steaming, but not boiling. Season it with a pinch of salt and the nutmeg. Add the butter in and let it melt, then remove the pan from the heat and set it aside.
Once the potatoes are fork tender, drain them into a colander and immediately return them to the empty hot pot. The residual heat will dry them out as you mash. Use your potato masher to start breaking down the potatoes, slowly adding the milk mixture as you work.
Continue mashing and mixing in the milk until they’re creamy. Finish by seasoning your mashed purple potatoes with salt and pepper to taste.
Serving and Storage
I recommend serving your potatoes right away, while they’re hot and creamy. Transfer them into a bowl and sprinkle over the chopped chives or garnish with a few extra cracks of black pepper.
Any leftovers can be stored in an airtight container in the fridge for 3 to 5 days. Reheat in a microwave or in a pot on the stove. You may need to add an extra splash of milk or pat of butter to loosen it up again.
No matter if you’re serving it on a regular Monday or whipping up a batch to bring some color to a holiday table, I think you’ll love the flavor of purple mashed potatoes as much as you do the appearance.
Don’t forget to check out my purple potato recipe collection for more inspiration, and take a look at these main course options that pair perfectly with the mash to make a complete meal.
- Baked Panko and Herb Crusted Salmon
- Spinach and Feta Stuffed Chicken Breasts
- Chicken Scallopini with Creamy Mushroom Sauce
- Bourbon Glazed Salmon
The Best Purple Mashed Potatoes
- 2 lb. (900 g) purple potatoes , peeled and cut into chunks
- salt , to taste
- 1 cup (250 ml) whole milk
- a pinch of ground nutmeg
- 2 tablespoons (30 g) butter
- fresh chives for garnish (optional)
- freshly ground black pepper, to taste
- Place the purple potatoes into a pot filled with lightly salted water (enough to cover potatoes by an inch or two), bring to a boil, and cook, covered, for 20-25 minutes or until fork-tender.
- Meanwhile, heat the milk in a saucepan over low heat until hot (he milk should not boil). Season the milk with salt and a pinch of ground nutmeg. Add the butter to the milk and melt it. Remove from the heat.
- When the potatoes are cooked, drain them and return to the hot pot (this will help to dry them out). Begin to mash the potatoes with a potato masher, adding the milk mixture gradually until the desired consistency is reached. Season the puree with salt, if necessary.
- Place mashed potatoes in a serving bowl and garnish with fresh chives and some freshly ground black pepper on top.