I ran across purple potatoes several years ago but never tried them. I thought they were cool, but I guess I was little off put by the color and worried they might not taste like a regular potato. Then, while I was menu planning the other day, I wanted to come up with something as a side that was different from anything I have ever done. I mean I love asparagus, green beans, broccoli, etc. but I was just feeling bored. BING the purple potatoes popped into my head. I hadn't been paying attention to see if they had been available at the store lately, but I crossed my fingers and away I went. I must have had an angel on my shoulder because when I got there they had just enough for me to make this dish!! A sign maybe? This dish was meant to be made!
You should have seen Kevin's face when I brought them home. He kept peering over my shoulder as I was chopping and boiling them. I guess he was worried about how they would taste too. I just figured I would treat them like I would any other potato.I have to admit though, they are kind of cool to work with. They bring out the little kid in you. Just something about the strange bright color I guess.
Kevin even jumped on the band wagon and took over when it came to mashing them. So we both go to "play".
The verdict? We really liked them. Unfortunately I am afraid plain old white potatoes aren't going to work for me for a while. I want Sesame Street colors on my plate!! I will say though, the next time I make these I am going to add some roasted garlic like I do to my regular potatoes from time to time. But this was was so creamy and good!
Creamy Mashed Purple Potatoes
makes 4 small side servings
1 pound purple potatoes, chopped
1/2 cup fat free Greek yogurt
1/4 cup low fat/fat free milk (or enough to get the potatoes to the desired constancy)
2 tablespoons fresh chives, chopped (reserve some for garnish)
Salt and pepper to taste
Place potatoes to a large pot and add enough water to cover them. Bring to a boil and cook about 12 minutes, or until a fork easily inserts into the potatoes. Drain and return to the hot pot, roughly mash the potatoes and then add the yogurt and chives. Mash a it more and add milk as needed. Adjust seasoning. Serve warm, topped with chopped chives.