The Color Purple and the Potato

[Dover]

I just discovered the most beautiful purple heirloom potatoes at my grocery store and whipped up a magical-looking mash! I'm big on cooking and creative presentation so am enjoying adding another color option to my pallete...er...palate. But I must admit it takes some getting used to! As I served up my first batch of purple mash it occurred to me that it would be a fun food for kids so am storing that one away in my mental files for such an opportunity.
According to the linked site, there is an added nutritional and antioxidant value to these purple beauties that out-performs their light skinned cousins, for those who might need an excuse to temporarily abandon the "never eat white foods" diet recommendation.
I'm going to research growing some of these.

Has this forum ever had a funny food presentations contest?


http://www.specialtyproduce.com/index.php?item=641

[Lucinda]

1. That is gorgeous!

Did you notice any difference in flavor?

[Dover]

3. No, not significantly different in taste than yellow, red or white varieties.

Maybe just a bit richer and it has a creamy texture when whipped. Very enjoyable.

[Lucinda]

8. Thankie for the info!

Not sure I'll ever see them where I live now...but if I do i'll try them!

[yellerpup]

2. The purple potatoes I've mashed never had such a

good color as the ones in the photo. I did find that after purple potatoes cool, the color does come back and so now use them in a Halloween potato salad. Using a mixture of the purple and sweet potatoes makes for an interesting salad! I don't find the taste of these potatoes different from regular ones. Delicious!

[Dover]

4. Mine were the color in the photo. Don't know if it's just a difference in

the potato itself (some may be more purple than others) or the cooking technique...or a combination of both. I micro-waved mine, and my expereince with micro-waving most vegetables is that this method retains more of the veggies' color. I'll try steaming and pressure cooking them next to see if it makes a big difference. I'm guessing that boiling them would be the cooking technique most likely to cause a change or dulling of color.

I added a few garlic cloves (cooked with the potatoes) Greek yogurt and buttermilk to mine and they were DE-licious! A friend tasted one forkful from his mound of purple mash and declared with a satisfied smile, "purple mountain majesty"...haha! If nothing else they are a novelty and fun conversation piece.

[yellerpup]

5. Probably was the cooking technique.

I boiled mine the same as I would russets for mashing. Kindred spirits here as I use goat yogurt to make mashed potatoes. I can't tolerate cow's milk, but goat's milk has much larger molecules and I love the special flavor of it...almost like mashing with sour cream but a lot healthier. I'll try nuking them next time to maintain that gorgeous color. We get the compliments, but Nature is the one who should be credited with the creativity! :hi:

[Dover]

6. Mmm! Kindred spirits indeed. I didn't mention it but I used goat butter in the purple mash as well.

I also like to use almond milk when it's appropriate to a recipe.

[yellerpup]

7. Gotta fistbump that!

:fistbump: