Best Yellow And Purple Mashed Potatoes Recipes

YELLOW AND PURPLE MASHED POTATOES

Yellow and Purple Mashed Potatoes image

Purple mashed potatoes? Yes! These are such an unusual treat, who can resist trying them?

Provided by Patty Cakes

Categories Mashed Potatoes

Time 35m

Yield 6

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 31.9 g, Cholesterol 52.7 mg, Fat 18.4 g, Fiber 2.5 g, Protein 7 g, SaturatedFat 11.7 g, Sodium 218.1 mg, Sugar 4.8 g

BAKED PURPLE MASH

Baked Purple Mash image

Provided by Sunny Anderson

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons butter, divided
3 pounds purple new potatoes, halved
3 cloves garlic, smashed
Salt and freshly ground black pepper
3/4 cup heavy cream, warmed
1 cup plus 2 tablespoons shredded pepper jack cheese
1/2 cup shredded Parmesan, divided
1/4 cup panko breadcrumbs

Steps:

Preheat the oven to 375 degrees F.
Coat the bottom and sides of an 8 by 8-inch baking dish with 1 tablespoon butter. Set aside.
In a large pot, add enough water to fill 3/4 of the way, and then add the potatoes, garlic and a hefty pinch of salt. Bring to a boil and cook until a fork is easily inserted, but the potatoes still hold their form, about 20 minutes. Strain in a colander and place back over the empty pot, allowing the remaining heat to evaporate some of the moisture from the potatoes and garlic, just a few minutes. Mash the contents of the pot well, and then add the remaining 2 tablespoons butter and the heavy cream. Mash until smooth, but if you like it chunky, leave it chunky. Then stir in 1 cup pepper jack cheese and 1/4 cup Parmesan. Spoon into the prepared baking dish and spread evenly. Stir together the remaining 1/4 cup Parmesan, 2 tablespoons jack cheese and breadcrumbs. Sprinkle the mixture evenly over the top of the potatoes. Bake in the oven until the top is golden brown, about 20 minutes. Serve warm.