It’s Tuesday, so it’s time for another healthy, delicious Thanksgiving side dish. And this one is a beauty!
Have you seen the purple potatoes at your local farmers’ market or grocery store? Have you tried them yet? Admittedly, they don’t taste much different than yellow or red-skin potatoes, but they sure are beautiful! Their bright purple color remains intact after cooking and I thought they would make a striking and gorgeous addition to our Thanksgiving table this year. And the deep purple color provides an extra does of antioxidants in your potato dish! Bonus!
I also love making smashed potatoes because you can skip the peeling step. And anything that speeds up Thanksgiving prep is good by me. I started by scrubbing 6 pounds of purple potatoes and cutting them into 1 inch chunks. Then I added the potatoes, three whole cloves of garlic (peeled) and a teaspoon of salt to a medium-saucepan and filled the pot with water. I boiled the potatoes for about 20 minutes, until soft, but not mushy and then drained off the water. To the pot I added 1/2 cup of whole milk, 3 tablespoons of Kerrygold butter, sea salt and fresh-ground pepper and then I mashed with a potato masher.
This simple side is the perfect substitute for ho-hum mashed potatoes. The potato-lovers in your family might widen-eyes at the vibrant color, but with one taste the skepticism will wear off and they will be hooked. And your purple side will look so pretty on your Thanksgiving table!