Purple potatoes in the mash? Yes! Who could possibly pass up trying such an interesting treat as this?
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound purple potatoes, scrubbed
- 1 pound Yukon Gold potatoes, scrubbed
- 2 cups milk
- 1 stick butter
- 2 tablespoons minced fresh garlic
- salt and ground black pepper to taste
- ½ cup chopped green onions
- ¼ cup crumbled feta cheese
Instructions
- Peel and cube purple and Yukon Gold potatoes, keeping them separate.
- Place each type of potato in a large pot and cover with salted water; bring both pots to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Return to individual pots and mash.
- Meanwhile, heat milk in a saucepan over low heat, stirring continually until hot; do not scald. Mix in butter, garlic, salt, and pepper; stir until butter is melted and garlic is fragrant, about 2 minutes. Remove from the heat. Pour 1/2 of the milk-butter mixture into each pot of mashed potatoes and stir to combine.
- Scoop both potato mixtures into a large serving bowl. Very gently stir the potatoes together for a swirl effect without totally combining them. Sprinkle with green onion and feta and serve.
- I use Okinawa sweet potatoes. They are a wee bit starchier then regular potatoes and not too sweet. They also keep their beautiful color even after cooking!
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 12 g |
| Sodium | 218 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |