These Purple Mashed Potatoes are a deliciously colorful take on the classic. Creamy, buttery, and strikingly purple, this is one bowl that’s getting licked clean!
Potatoes are a year-round joy in my life. There are very few meals where I don’t at least consider adding a side of potatoes.
With so many varieties to choose from, there’s a potato for every purpose. Some are starchy and ideal for mashing, while others are waxy and hold their shape better, making them perfect for potato salads or frying. The variety means there’s no shortage of dishes you can create, from quick-and-easy sides to more elaborate dishes, depending on the occasion or your mood. Personally, I consider potato soufflé a special-occasion dish, while mashed potatoes are my go-to comfort food—simple, tasty, and soothing.
Mashed potatoes make the perfect side dish when you’re short on time, and any creamy, buttery leftovers are a treat to turn into pancakes, hash browns, or croquettes the next day.
I especially love making mashed potatoes with purple potatoes. Not only is it a striking side dish with its vibrant color, but it’s healthy and so delicious, too.
Are Purple Mashed Potatoes Healthy?
Aside from being a whole food that is easy to digest and contains fiber, vitamin C, and potassium, purple potato varieties also include antioxidants like anthocyanins.
Anthocyanins are antioxidants that give certain foods their distinctive red-purple color. As well as purple potatoes, you’ll also find them in fruits and veggies like blueberries, blackberries, raspberries, plums, eggplant, and red cabbage.
What are the varieties of purple potatoes?
Purple potatoes come in several varieties, each bringing unique flavors and textures to traditional dishes around the world.
One of the most well-known types is the purple Peruvian potato, originating from the Andes in Peru. You’ll often see them featured in Peruvian purple potato soup, where the potatoes are boiled with onions, garlic, and spices, then puréed to create a velvety and vibrant soup.
Another notable variety is Japan’s beni imo, also known as the Okinawan purple sweet potato. A popular dish you’ll see it being used in is purple sweet potato haupia pie, a dessert from Hawaii consisting of a flaky crust and creamy filling made with coconut milk.
The stokes purple sweet potato is the most common variety of purple potato you’ll find at the grocery store. You may also find a root vegetable called ube, but it’s actually a yam, not a sweet potato. You can still use it for this recipe, though!
How to make ahead and store
Mashed potatoes are great for making ahead and reheating whenever you need them. Just store them in an airtight container in the refrigerator for up to 4 days. They can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator if frozen, and heat through in the microwave or on the stove with a splash of milk and a pat of butter to help them become creamy again.
Serving Suggestions
You are free to get creative with this! As a Brit, my ultimate comfort food is a bowl of mashed potatoes garnished with thick grilled sausages and lots of peas, all finished with a good drizzle of gravy.
But if that’s not the current vibe, serve your mashed potatoes with a delicious Steak With Garlic Butter Mushrooms or Vietnamese-inspired Grilled Chicken. Add a side of this Guacamole Salad or this Kale Caesar Salad to bring even more color to your plate.
Ingredients
- 4 lbs purple potatoes cut into quarters or halves if they are small
- 2 teaspoons salt + more to taste
- 4 tablespoons butter
- 1/2 cup full-fat cream cheese
- 1 3/4 to 2 cups your milk of choice I use almond milk
Instructions
- Place the potatoes in a large pot and cover with cold water until they are fully submerged by at least an inch. Add salt and stir.
- Cover with a lid and bring to a boil. Once boiling, reduce the heat slightly and gently boil until the potatoes are very easily pierced with a fork, about 20 to 25 minutes.
- Melt the butter, 1 3/4 cups milk, and cream cheese in a small pan on medium heat (the cream cheese won't fully melt). You can always add more milk during the mashing step if the consistency isn't right.
- Once potatoes are cooked, drain the water and mash the potatoes with a potato masher or a potato ricer. I strongly recommend a ricer for the smoothest mashed potatoes.
- When you've nearly reached your desired consistency, add in the butter, cream cheese, and milk mixture and stir well. Continue to mash the potatoes until the mash is smooth and fluffy.
- Season to taste with salt and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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