Creamy Purple Mashed Potatoes
Want a stunning side dish that tastes great too? These creamy purple mashed potatoes are it! The recipe is easy to make and the dish is certain to add a splash of color to the table!
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Servings: 4 servings
Calories: 209kcal
Equipment
- Large pot
- Hand mixer potato masher
Ingredients
- 1 lb purple sweet potatoes
- ¼ cup unsalted butter
- ¼ - ½ cup milk
- 1 teaspoon Salt
- ½ teaspoon Pepper
- Parsley for garnish optional
Instructions
- Prepare the sweet potatoes by rinsing, peeling and slicing into small pieces.
- Place the potatoes in a large pot and cover with cold, salted water. Bring the potatoes to a boil and cook for 15 minutes or until fork tender.
- Drain the potatoes and return to the pan.
- Add the butter, salt and pepper and use a potato masher, fork or electric mixer on low speed to mix potatoes until potatoes are mashed.
- Add the milk, starting with ¼ cup and increasing as needed until desired consistency is reached.
- Transfer to serving dish and top with additional butter, salt and pepper and parsley. Serve.
Notes
Boil the potatoes in salted water to infuse them with more flavor.
Peel the potatoes for a smoother mash!
Cut the potatoes into similar-sized chunks so they all cook in the same amount of time.
Store leftover purple mash in the fridge for up to five days. To reheat, return them to a saucepan and heat over low until they are warmed through. You can also add a bit of liquid if they seem too thick after sitting.
I do not recommend freezing leftovers.
Nutrition
Calories: 209kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 651mg | Potassium: 412mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16468IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg
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