Purple Mashed Potatoes
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.
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.