Say goodbye to boring mashed potatoes with these gorgeous purple mashed potatoes. Yes, that vibrant color is 100% natural—no artificial colors needed! Learn how to cook these incredibly delicious and healthy sweet potatoes with this easy step-by-step recipe.
Ingredients
- Purple sweet potatoes: Okinawa has been recognized as one of the world’s “Blue Zones”—areas associated with long life expectancies. Sweet potatoes, including the purple variety, are central to the traditional Okinawan diet. Purple sweet potatoes get their amazing color from anthocyanins, which are antioxidants that help fight inflammation and oxidative stress. Additionally, purple sweet potatoes are high in fiber and have been linked with maintaining healthy vision, blood circulation, immunity, and skin health. They have a natural sweetness and can be enjoyed plain or with subtle flavor enhancers.
- Water: For cooking the potatoes.
- Unsweetened soy milk: A small amount of plant-based milk helps create a creamy texture. I prefer soy milk, which has a naturally creamy consistency. Oat milk or almond milk will also work—no need to make a special trip to the store for soy milk if you already have either of these on hand.
- Garlic powder: A hint of garlic powder rounds out the flavor by adding a subtle savoriness.
- Fine sea salt: Optional, to taste. Omit if you enjoy the flavor as-is or if you are trying to limit sodium intake.
See recipe card for quantities.
Instructions
- Step 1 (optional): If you have the time, soak the potato cubes in a bowl of ice water for 30 minutes to an hour. This will remove excess starch and give the potatoes a fluffier consistency. After soaking, drain and rinse the potatoes in a colander and remove any remaining ice cubes. If time is an issue, feel free to skip this step.
- Step 2: Bring a large pot of water to a rolling boil. Add the cubed potatoes and lower the heat to medium-high. Boil, uncovered, for approximately 15 to 18 minutes or until the potatoes are fork-tender.
- Step 3: Carefully dump the contents of the pot into a colander over the sink. Let the potatoes drain in the colander for about 5 minutes.
- Step 4: Transfer the drained potatoes back to the pot or a large bowl. Mash them with a potato masher until they are relatively smooth. Add the unsweetened soy milk and garlic powder, and stir to combine. Taste and add a splash more milk and/or a pinch of fine sea salt, if desired. Enjoy plain or garnish with fresh herbs and/or dulse flakes (purple seaweed flakes).
Equipment
- Cutting board
- Chef’s knife
- Large bowl
- Colander
- Medium or large pot
- Potato masher
- Measuring cups
- Measuring spoons
Storage
Leftover purple mashed potatoes will keep well in the fridge for approximately 3 to 4 days.
FAQ
What is the difference between purple sweet potatoes and regular sweet potatoes?
Aside from the obvious difference in color, purple sweet potatoes tend to have a slightly drier texture. Some say that purple sweet potatoes have a more “earthy” flavor. I find the flavor of purple mashed potatoes to be sweet (on par with the sweetness of orange sweet potatoes) and well-rounded.
Can I eat the skin of purple sweet potatoes?
Yes! The skin is edible and is full of fiber and antioxidants, including a high concentration of anthocyanins. If you prefer to keep the skin on, feel free to do so (just be sure to wash the potatoes thoroughly and remove any eyes or tough spots) and simply follow the rest of the steps.
What do purple sweet potatoes taste like?
Sweet, similar to the sweetness of an orange sweet potato. Some say the flavor is slightly nuttier or earthier than white potatoes or orange sweet potatoes.
Are purple potatoes healthier than white potatoes?
Much healthier! Unlike white potatoes, purple sweet potatoes are loaded with anthocyanins, which give them their incredible color. They are also high in fiber and have been associated with a host of health benefits, including supporting vision, maintaining healthy blood circulation, and decreasing inflammation.
Are purple potatoes natural or dyed?
Rest assured, their color is 100% natural! They get their color from anthocyanins, not artificial dyes, and they are not genetically modified (i.e., non-GMO).
Related
Looking for other side dish ideas? Check these out:
Purple Mashed Potatoes
Equipment
- cutting board
- chef's knife
- large bowl
- colander
- medium or large pot
- potato masher
- measuring cups
- measuring spoons
Ingredients
- 2 large purple sweet potatoes peeled and roughly chopped into 1-inch cubes (about 1 pound 11 ounces)
- water to cover potatoes (about 6 cups)
- ⅓ cup unsweetened soy milk (or unsweetened plant milk of choice), plus more to taste
- ¼ teaspoon garlic powder
- pinch of fine sea salt (optional)
Optional garnishes
- minced parsley or other fresh herbs
- dulse flakes (a type of edible seaweed sold in purple flakes — i.e., salty purple sprinkles!)
Instructions
- Soak (optional): Soak the peeled, cubed potatoes in a bowl of ice water for 30 minutes to an hour (see Note). After soaking, drain and rinse the potatoes in a colander and remove any remaining ice cubes.
- Boil: Bring a large pot of water to a rolling boil. Add the cubed potatoes and lower the heat to medium-high. Boil, uncovered, for approximately 15 to 18 minutes or until the potatoes are fork-tender.
- Drain: Carefully dump the potato-and-water mixture into a colander over the sink. Let the potatoes drain in the colander for about 5 minutes.
- Mash: Transfer the drained potatoes to the pot or a large bowl. Use a potato masher to mash the potatoes until they are relatively smooth (some clumps are okay if you prefer a chunkier texture). Add the unsweetened soy milk and garlic powder. Stir well. Taste and, if desired, add a splash more milk and/or a pinch of fine sea salt before serving. Add any desired garnishes, such as minced parsley, other herbs, or dulse flakes.
Notes
- Soaking the potatoes in cold water removes excess starch. As a result, the mashed potatoes will have a fluffier consistency. This step is optional, so feel free to skip it if you’re short on time.
- Store leftover purple mashed potatoes in the fridge and enjoy within 3 to 4 days.
