A savory and delicious mashed potato recipe that is as exciting to look at as it is to eat. With purple mashed potatoes, browned butter, garlic, and fresh thyme helping to bring out the best flavors in every bite, you won't soon forget about this mashed potato recipe!
I can't count how many times I've made this mashed purple potatoes recipe for my family over the past few months but I do know it's a huge hit every time.
The kids love how it's purple instead of white so they're digging in and asking for seconds. My husband and I love the flavors and with everything going on, this mashed potato recipe has a little something for everybody.
It's a peppery and savory flavor thanks to the purple potatoes. We toned down the natural sweetness of the purple potatoes so they're not overly sweet but there's still that small lingering feeling of sweetness in the back of your throat.
These purple mashed potatoes would do great served alongside a sweet glazed food item like chicken or pork.
- Purple Potatoes
- Fresh Thyme
- Minced Garlic
- Heavy Cream
🍽 Equipment Needed
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Check out how to make purple mashed potatoes with these simple step-by-step instructions:
Wash and scrub your potatoes.
Dice them small (about .5 inches) and place them into a boiling pot of water. Cook until soft.
Drain the water by pouring the potatoes into a colander and return the empty pot to the stove.
Melt your butter in the pot.
Once the butter has melted, add in the thyme, salt, pepper, and minced garlic, stirring until lightly browned but not burnt (about 5 minutes on medium heat).
Turn off the heat and remove the pot from the heat.
Add in the potatoes and use a masher to crush into the desired texture.
Stir in the heavy cream and mix well.
🍴 Recipe Tips
Making these purple mashed sweet potatoes is simple as it should be but I totally understand if you have issues finding purple mashed potatoes in your store.
I always find mine in a grocery outlet/ discount store where they're cheap per pound, or I pick them out of a potato medley of reds, yellows, and purples.
That said I have made this recipe successfully using a mixture of purple potatoes, red potatoes, and yellow potatoes as they have a similar texture and density so they cook the same (unlike russets).
If you plan to do a mix of reds, yellows, and purples, keep in mind that the color at the end is (for lack of a better word) interesting. I refer to them as "confetti" mashed potatoes because of the colors speckled throughout.
The flavors taste great and the kids love them regardless so if colors aren't an issue for you, it can be a fun twist.
So choose a potato or multiple potato types and go for it.
Purple potatoes are smaller and harder potatoes much like a yellow or red variety, but they're sweeter. While not as sweet as an actual sweet potato the flavor is still unique and versatile.
There is a natural pigment in the potatoes called Anthocyanin which makes the purple color. Depending on how ripe the potatoes are you can see changes in the coloration when you cut them open too.
Nope. While you can peel purple potatoes if desired, the skin is already pretty thin. Once cooked you can hardly notice that the skin is there.
More great side dish recipes to try
- Jiffy Jalapeno Cornbread
- 20 Delicious Summer Squash Recipes
- Creamy Orange Fluff Salad
- Easy Salsa Rice
- Italian Green Beans with Tomatoes
- Creamy Garlic Red Skin Mashed Potatoes
Browned Butter Garlic and Thyme Purple Mashed Potatoes
- 1-2 lbs purple potatoes ($2.88)
- 2 sprigs fresh thyme (about 1 teaspoon finely chopped) ($0.10)
- 6 tablespoon butter ($0.54)
- 2 teaspoon minced garlic ($0.10)
- ½ cup heavy cream ($0.50)
- ½ teaspoon pepper ($0.05)
- 1 teaspoon salt ($0.10)
- Wash and scrub potatoes. Dice into .5 inch sized cubes, or in half if small. You do not need to peel potatoes.
- Bring a large pot of water to a boil and cook purple potatoes until soft.
- When the potatoes are soft, drain water and potatoes into a colander. Return empty pot to stove.
- Add and melt the butter in the pot.
- Once melted add in the thyme, salt, pepper, and garlic and stir until lightly browned. Do not let butter burn.
- Remove pot from heat.
- Add in the potatoes and mash until desired texture has been reached.
- Add in heavy cream and stir to combine.
- Serve and enjoy.
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