Yellow And Purple Mashed Potatoes Recipes

PURPLE MASHED POTATOES

Steps:

• Wash and chop the purple potatoes into cubes to cook.
• Place the potatoes in a large pot and pour enough cold water to cover the potatoes by at least 1-2 inches.
• Place the pot with potatoes on the stove and cook on medium-high heat to bring to a boil.
• Cook until the potatoes are fork tender, about 15 minutes.
• Drain the potatoes and return the pot back to the stove.
• Add in hot milk, butter, and season with salt.
• Using a potato masher, mash the potatoes until you reach the desired consistency.

MASHED PURPLE POTATOES

Steps:

• Wash and scrub the purple potatoes to get rid of the dirt.
• Peel them and cut them into cubes.
• In a saucepan, add water and place purple potatoes in it.
• Place the saucepan on the stovetop at medium heat.
• Let the potatoes simmer for about 10 to 15 minutes or until they are tender.
• Once they are done, drain them and place them in a bowl.
• Add vegan butter, salt, and non-dairy milk.
• Using a fork or potato masher, mash the potatoes well until they are soft and creamy. Serve immediately.
• Wash and scrub the purple potatoes to get rid of the dirt.
• Peel them and cut them into cubes.
• In a saucepan, add water and place purple potatoes in it.
• Place the saucepan on the stovetop at medium heat.
• Let the potatoes simmer for about 10 to 15 minutes or until they are tender.
• Once they are done, drain them and place them in a bowl.
• Add vegan butter, coconut milk, cinnamon, maple syrup, and salt.
• Using a fork or potato masher, mash the potatoes well until they are soft and creamy.

MASHED PURPLE POTATOES

Steps:

• Prepare the potatoes by peeling them if desired (you can also leave the peels on), removing any bruised areas, and cutting them into 2-inch pieces. Place them in a large pot, cover with water, add up to 1/2 tsp of salt, and bring to a boil. Let them boil for 15 to 17 minutes until fork-tender.
• In the meantime, combine the milk and butter in a small saucepan over low heat. Cook until the butter is melted, then remove from heat, being careful not to let the mixture boil.
• When the potatoes are cooked, drain and return them to the pot. Pour in the milk and butter mixture, and mash the potatoes with a handheld masher or a handheld electric mixer (for a creamier texture) until smooth. Taste, and add salt, pepper, more butter, and fresh herbs as desired. For additional flavor, consider adding up to 1/2 cup sour cream. Enjoy warm!

BAKED PURPLE MASH

Steps:

• Preheat the oven to 375 degrees F.
• Coat the bottom and sides of an 8 by 8-inch baking dish with 1 tablespoon butter. Set aside.
• In a large pot, add enough water to fill 3/4 of the way, and then add the potatoes, garlic and a hefty pinch of salt. Bring to a boil and cook until a fork is easily inserted, but the potatoes still hold their form, about 20 minutes. Strain in a colander and place back over the empty pot, allowing the remaining heat to evaporate some of the moisture from the potatoes and garlic, just a few minutes. Mash the contents of the pot well, and then add the remaining 2 tablespoons butter and the heavy cream. Mash until smooth, but if you like it chunky, leave it chunky. Then stir in 1 cup pepper jack cheese and 1/4 cup Parmesan. Spoon into the prepared baking dish and spread evenly. Stir together the remaining 1/4 cup Parmesan, 2 tablespoons jack cheese and breadcrumbs. Sprinkle the mixture evenly over the top of the potatoes. Bake in the oven until the top is golden brown, about 20 minutes. Serve warm.

YELLOW AND PURPLE MASHED POTATOES

Steps:

• Peel and cube purple and Yukon Gold potatoes, keeping them separate.
• Place each type of potato in a large pot and cover with salted water; bring both pots to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Return to individual pots and mash.
• Meanwhile, heat milk in a saucepan over low heat, stirring continually until hot; do not scald. Mix in butter, garlic, salt, and pepper; stir until butter is melted and garlic is fragrant, about 2 minutes. Remove from the heat. Pour 1/2 of the milk-butter mixture into each pot of mashed potatoes and stir to combine.
• Scoop both potato mixtures into a large serving bowl. Very gently stir the potatoes together for a swirl effect without totally combining them. Sprinkle with green onion and feta and serve.

MASHED POTATOES WITH OVEN-ROASTED GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Remove outer skin from garlic head, leaving individual cloves intact. Cut 1/4 to 1/2 inch off the top, exposing all cloves. Coat top of garlic with olive oil and use your fingers to work it in. Wrap in foil and place in a baking dish.
• Roast in the preheated oven for 45 minutes.
• When the garlic is about halfway done, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, but still firm, 15 to 20 minutes. When poked with a fork, they should break once. Drain.
• Remove garlic from the oven. Squeeze garlic from each clove into a small bowl and mash with a fork.
• Return potatoes to the pot and mix with cream cheese, margarine, milk, sour cream, and garlic. Mix in salt and pepper.

MY RENDITION OF PIONEER WOMAN'S MASHED POTATOES

Steps:

• Place chopped potatoes in a pot of boiling water. Leave the skins on or off according to your preference. I like texture so I left the skins on.
• Let potatoes boil until soft or about 15 mintues.
• Drain and place back in pot. Turn heat on low and let the potatoes steam for a minute or two. You want them to release a little steam so they do not get watered down or grainy.
• 4 Mash potatoes a bit, then add butter. Once butter is particularly incorporated add 4 oz of cream cheese.
• Next add sour cream and incorporate. If the mixture needs to be thinned add some half and half to the mixture.
• Add salt and pepper to taste.

MASHED POTATOES (THE YELLOW ROSE)

Steps:

• Boil the potatoes until they are very well cooked, nearly falling apart, about 30 minutes.
• Drain potatoes thoroughly. In a large bowl mash the potatoes well with a hand masher. Add butter and mash more; add milk slowly while mashing until desired consistency is reached (some potatoes absorb more liquid than others). Season to taste and serve.