Creamy masked potatoes have long been a favorite in American households. But let’s face it—they are quite possibly the most boring looking food on the planet. And that’s where this recipe comes in. By using a combination of red, white, and purple potatoes, you can achieve a much more exciting mashed potato dish that will bring color to your dinner table.
For this dish I used the Trader Joe’s potato medley—a sack of red, white, and purple potatoes. To achieve a more vivid shade of blue, use only the purple potatoes.
- 1 sack of red, purple, and white potatoes (approximately 13 small potatoes)
- 2 tablespoons Earth Balance vegan butter
- Unsweetened and unflavored almond or soy milk (less than one cup required)
- Salt and pepper to taste
- Optional: ½ yellow onion and 3 cloves garlic, chopped and sautéed in olive oil until translucent
- Wash and thoroughly scrub potatoes; slice off and discard any gnarly imperfections.
- Place potatoes in a pot with cool water and bring to a boil with the lid on.
- Remove lid and boil uncovered until a knife slides easily into the entire potato (this should take around 15 to 20 minutes depending on the size of the potatoes)
- Drain water and begin mashing potatoes with a fork or potato masher (be sure to put one purple potato aside if you wan to make the purple flowers described below)
- Add 2 tablespoons of vegan margarine and ½ cup of vegan milk
- Continue mashing and adding additional vegan milk until it reaches a light, fluffy mashed potato consistency
- Mix in sautéed onion and garlic (optional)
- Add salt and pepper to taste
How to Create Edible Purple Flowers:
Taking the cooked purple potato you set aside, slice off ¼ inch disks using a very sharp knife. Then use a bento vegetable cutter (basically a miniature cookie cutter) to create your desired shapes. Here is the set that we used: