Potatoes don’t have to be basic.
Creamy pale classic is good. However, sometimes different is good.
The first time I saw blue potatoes, I had a real “What the hell?” I bought a few out of curiosity and cooked them up for dinner like any other potato. I found, other than the coloring, they tasted like a yellow potato except they were smoother in texture and with a slightly nutty and robust flavor. The potato was an immediate hit with the family and I find myself buying them when I want to make a colorful display for the dinner table.
By this logic, there is no better time of year than now, or better holiday than Thanksgiving to show off a non-traditional spud. Plus, if you have any left over, think about blue potato pancakes or blue potato bread, the possibilities are endless for this pigment savvy tuber of promise.
Blue Mashed Potatoes
serves 4
- 1 lb of blue potatoes
- 1 Tbsp crushed garlic
- 1/4 C cream cheese, room temperature
- 2 Tbsp sour cream
- 1/4 C milk
- Salt to taste
Chop up those potatoes, peel them or not, your choice. Mr. Stacy and I like them dirty (peels on, washed, but peels on). Boil for about 20 minutes, or until done. Drain and mash. Mix in cream cheese, sour cream, milk, and salt.
Serve hot.
