Turn a regular mashed potato recipe into a spectacular side dish simply by using purple potatoes! These glorious bright purple hues will definitely be the star of the dinner table.
Peel the potatoes and cut them into 1 cm to 2 cm cubes.
Add the potatoes into a saucepan of salted cold water. Put the lid on and bring to the boil.
Chop the chives to yield ¼ cup.
In a small saucepan, add butter, milk and double cream and bring them to a gentle simmer.
When the purple potatoes are cooked, drain and return to the sauce while it’s still hot. Start mashing the potatoes and slowly introduce the creamy mixture.
Add ¾ of the chopped chives and season with salt and pepper to taste.
Place in a serving bowl. Add a thin streak of double cream to create a swirl and garnish with the left-over chives.
Serve while hot.
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Notes
Purple potatoes are available all year round, but if you’re unable to find them, use any floury potato of your choice, such as Russet, Maris Piper, King Edward or Desiree.
If you’re after the lovely purple colours and purple potatoes prove elusive, try looking for purple sweet potato or even purple cauliflower. If using purple cauliflower, just add the butter. You won’t need the double cream or milk as it’s just not starchy enough.
A great substitute for chives would be spring onion. Just chop the green parts as the white parts would be too overpowering.
If you like your mash potatoes smooth, use a potato ricer to give you the consistency you need. If you like your mash grainy and rustic, a regular potato masher will do.