Do you know what my favorite thing about cooking is? The amazing variety of produce. I love that carrots, cauliflower and potatoes all come in surprising and vibrant shades of purple that add a perfect touch of color to whatever we’re making. While the taste doesn’t change much, that burst of saturated color can transform any dish from average to amazing. While I think my mashed potatoes are winners any day, the addition of Vitelotte purple potatoes made this side shine even more than usual.
I couldn’t stop oohing and aahing over these potatoes. I swear that they tasted way better than usual. I guess all the best chefs always say that the visual to any dish opens up the appetite, and that if a dish isn’t visually pleasing, it isn’t worth serving. These potatoes definitely beg to be eaten, and if you happen upon them at the market, you shouldn’t pass them up!
Beautiful purple roasted garlic mashed potatoes
3 cloves garlic
1 T olive oil
1 kg Vitelotte or other potatoes
1/2 C milk
2 T cream cheese
4 T butter
2 T crème fraîche or sour cream
Salt and pepper
Put a large pot of water to boil and begin by peeling your potatoes. Don’t forget to generously salt your water, and once it’s boiling, toss them in! While you’re waiting for them to cook (15-25 minutes depending on their size), heat a tablespoon or so of olive oil in a small skillet over medium-high heat. Place the unpeeled garlic cloves in the skillet and cook, turning regularly, about 7-10 minutes until the outside is charred and the inside is soft and mushy. Slip the garlic out of the casings into a large bowl.
You can go ahead and add the cream cheese and crème fraîche to this bowl now. Once the potatoes are fully cooked, add them to the bowl with salt and pepper. Begin mashing and mixing them with the garlic mixture at the same time. Add your butter all at once and adjust the seasoning. Once you have a texture that you’re happy with (I like mine a little chunky), slowly stir in the milk until they’re just silky smooth. If you’re feeling herby, throw in a little fresh rosemary right at the end. Serve with a little extra butter right on top.