This bright and smooth mashed potato recipe is the perfect way to add some color to your Thanksgiving plate! The savory swirl of melted butter on top of the creamy truffled goodness will have you wondering why you hadn’t thought of making purple mashed potatoes with truffle oil before!
What are purple potatoes, and are they different from regular potatoes?
These eye catching potatoes (something I never thought I would say…) are not much different from the other tubers in their family. They are slightly denser than other potatoes we are used to using, and you will notice that when you try to cut them, it takes a little more effort. As we know about most foods, the brighter the color, the better they are for us!
Here are some surprising health benefits of purple potatoes:
- They have a higher concentration of polyphenol plant compounds, which decreases the amount of starch that the intestine absorbs. In layman’s terms, this minimizes the potatoes impact on the levels of sugar in the blood!
- It’s a pretty well know fact that the brighter the food color, the more antioxidants they provide, and this is no different for this bright violet tuber! They are PACKED with anthocyanin antioxidants, which help fight free radicals in the brain and can reduce heart disease and cancer.
- Purple potatoes have more potassium than bananas! Potassium has been linked to a decrease in blood pressure.
- Eating them with the skin on provides you with a much higher fiber content than eating potatoes with the skin off. Many people do not get enough fiber in their diets, so eating purple truffle mashed potatoes can help you reach that goal! (luckily most of the potatoes keep their skin ON in this recipe!)
Ramdath DD, Padhi E, Hawke A, Sivaramalingam T, Tsao R. The glycemic index of pigmented potatoes is related to their polyphenol content. Food Funct. 2014 May;5(5):909-15. doi: 10.1039/c3fo60395d. PMID: 24577454.
Beals, K.A. Potatoes, Nutrition and Health. Am. J. Potato Res. 96, 102–110 (2019). https://doi.org/10.1007/s12230-018-09705-4
Vinson JA, Demkosky CA, Navarre DA, Smyda MA. High-antioxidant potatoes: acute in vivo antioxidant source and hypotensive agent in humans after supplementation to hypertensive subjects. J Agric Food Chem. 2012 Jul 11;60(27):6749-54. doi: 10.1021/jf2045262. Epub 2012 Feb 6. PMID: 22224463.
Should I Peel Purple Potatoes?
After learning how many nutrients and how much fiber is found in the skin of purple potatoes, I recommend NOT peeling them! When I made this recipe, I did peel about 6 or 7 potatoes. I did this because I was worried that all of that skin would be too tough. But I can assure you, once fully cooked and mashed, the skin dissolves and becomes one with the creamy mashed potatoes. You won’t even notice it, promise!
If you need a good potato masher, this one is similar to the one I use! Joyoldelf Heavy Duty Stainless Steel Potato Masher
Is this a make ahead mashed potato recipe?
Absolutely! I actually made mine ahead and re-heated it in the microwave the next day! Just make sure you cover them with plastic wrap or place them in a tupperware container with a lid to prevent them from drying out. If you choose to microwave the mashed potatoes back to life, make sure you stop and stir them frequently for even heating. I microwaved mine in 1 minute increments while stirring between, for about 3 minutes total.
When to serve Purple Truffle Mashed Potatoes
Because purple potatoes are so beautiful, you can really serve them whenever you want! This truffle mashed potato recipe is great for the holidays, specifically Thanksgiving. Instead of having everything on your plate blend together with browns and greens, add a pop of color to brighten the meal up! Trust me, when your family tastes how delicious they are, no one will mind that you ditched your great grandmothers mashed potato recipe for this hip, new one! This potato dish is also a great side dish for a weeknight dinner. Potatoes are always a good idea because of how quick and easy they are to make, and this vegetarian recipe is no different!
Purple Truffle Mashed Potatoes
- 2 pounds purple potatoes (sometimes they are purple on the outside and not on the inside, so make sure they are purple on the inside too!)
- 3 tbsp butter
- 1 tbsp truffle oil (extra if you want)
- 1/3 cup milk (any kind is fine, whole, skim, almond…)
- 1/2 tsp salt
- Fill a large stock pot with water (enough to cover the potatoes well).
- Peel about 1/3 of the potatoes and discard their skin (optional). For the rest of the potatoes, wash and scrub them until clean. Quarter all of the potatoes.
- Once water is boiling, add the potatoes to the pot and boil until a fork easily goes through the potato, about 20 minutes. Drain them and add them back to the same pot.
- Mash the potatoes using a hand held masher. Their skins should easily dissolve and mash into the rest of the potatoes.
- Now toss in the butter, milk, salt and truffle oil. Stir to combine and melt the butter. Serve immediately, or refrigerate overnight in a tupperware container and re-heat in the oven or microwave tomorrow!
Did you like my ‘Purple Mashed Potatoes With Truffle Oil’ recipe? If so, go check out my ‘Wasabi Roasted Brussels Sprouts‘ recipe!