This bright and smooth mashed potato recipe is the perfect way to add some color to your plate! The savory swirl of melted butter on top of the creamy and vibrant mashed potatoes will have you wondering why you hadn’t thought of making purple mashed potatoes before!
And best of all, purple potatoes are super healthy and loaded with antioxidants!
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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, and you might notice that density when you cut into them.
Purple potatoes are no exception when it comes to the rule that the brighter a vegetable, the healthier it is! When compared to regular potatoes, purple tubers pack a serious punch of antioxidants.
Here are some surprising health benefits of purple potatoes:
Check out this article where they are spotlighted by WebMD.
Should I Make Purple Mashed Potatoes With Skin On?
After learning how many nutrients, vitamins, minerals and fiber is found in the skin of purple potatoes, I recommend NOT peeling them!
When I first made this recipe, I did peel about half of the 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
How Do You Serve Purple 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 as a Thanksgiving side dish.
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 potato recipe is no different!
Are Purple Potatoes Natural?
This beautiful vegetable comes straight from the earth! Their vibrant and bright hue is due to anthocyanin, which is a natural pigment chemical. This same natural chemical also makes purple potatoes higher in potassium and serves as an antioxidant. The anthocyanin makes these potatoes have four times more antioxidants than russet potatoes!
Can I Make This Recipe Vegan?
Absolutely! You will just need to swap out the butter and milk for your favorite vegan butter and milk alternatives. Coconut cream is a great option since it is plant based and thick, but almond milk and oat milk are also good options.
Potato Substitute: If you have a hard time finding purple potatoes (try your local farmers market!), but still want that beautiful purple hue, try using purple sweet potato or purple cauliflower. If you go the cauliflower route, start with just a few tbsp of milk and go from there, as cauliflower isn’t as starchy as potato and won’t need as much milk.
Parsley Substitute: A great substitute for parsley would be chives, or spring onion.
Dairy Substitute: As mentioned previously, to make this vegan, try substituting the butter for a dairy free alternative like ‘Miyoko’s’. You can also sub dairy milk for coconut milk, or any plant based milk alternative.
More Side Dishes You Will Love
If you like this recipe, you will love these other delicious side dishes!
Did you make this mashed purple potatoes recipe? It would mean so much to me if you would rate it below the recipe card and tag me in your creation on Instagram so I can admire your work! @RecipeHippie
Purple Mashed Potatoes Recipe
- Hand held masher
- 1 1/2 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
- 2/3 cup milk (any kind is fine, whole, skim, almond…)
- 1/2 tsp salt
Optional but recommended
- 1-2 tbsp truffle oil, or other flavored oil of choice
- 2 tbsp minced parsley
- Fill a large stock pot with water (enough to cover the potatoes well).
- Wash and scrub the potatoes, then quarter them.
- Once the 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, parsley 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!
- If you like truffle flavor, I HIGHLY recommend using truffle oil in this recipe! It goes great with the potato flavor (think truffle fries, but mashed!).