Thanksgiving is coming up and people are always looking for new and different ways to serve favorite and/or traditional dishes. Purple potatoes are a great way to liven up the table.

Purple potatoes are originally from South America (where potatoes in general are originally from), particularly Peru and Bolivia. In fact, they’re sometimes referred to as Purple Peruvian potatoes. While they taste pretty much the same as standard white potatoes, because of their pigment, purple potatoes are high in antioxidants—4 times as much as white potatoes. Antioxidants are cancer-fighting agents, are good for immunity and heart health.

I found some beautiful purple potatoes at the farmers’ market and decided to mash them. Their dramatic blue/purple color makes this a special dish while still giving everyone the scrumptious mashed potatoes they’ve come to love and expect.

Enjoy.

Mashed Purple Potatoes

6 small to medium purple potatoes
2 tablespoons olive oil
1 tablespoon half-n-half
½ teaspoon sea salt
Freshly ground black pepper

Scrub the potatoes and cut them in halves or quarters. Place them in a medium pot, cover with cold water, and bring to a boil.

Lower the heat to low, partially cover, and simmer until the potatoes are tender when pierced with the tip of a knife. Drain well and let cool a bit. When they’re cool enough to handle, peel off the skin.

Place the potatoes in a mixing bowl. Add the oil, half-n-half, salt, and pepper. Mash with a potato masher. (Don’t use a food processor or blender, as this will make the potatoes gummy.)

Check the potatoes for seasoning and adjust, if needed.

 

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