Herb Purple Mashed Potatoes

4 to 6 Servings


Ingredients

  • 3 Pounds Purple Potatoes, washed, peeled (some of the skin can be left on if desired),
  • & cut into ½ inch cubes
  • 4 to 6 Tablespoons Melted Butter
  • ½ Cup Sour Cream, room temperature
  • ½ Cup (a little more as needed) Warmed Milk or Half & Half
  • ½ Cup (a little more as needed) Warmed Chicken Stock/Broth
  • 2 Tablespoons Fresh Rosemary, finely chopped (or 1 Tablespoon Dried Rosemary)
  • 2 Tablespoons Fresh Thyme, finely chopped (or 1 Tablespoon Dried Thyme)
  • 2 Tablespoons Fresh Italian Parsley, finely chopped (or 1 Tablespoon Dried Parsley)
  • To Taste Grand Diamond All Purpose Seasoning
  • To Taste Salt
  • To Taste Black Pepper
  • To Taste Additional Desired Seasonings


Directions

Wash, peel, and cut the potatoes.

Place the potatoes in a large pot and fill with cold water 2 inches above the potatoes. Bring the potatoes to a boil over medium-high heat or high heat. Boil the potatoes until fork tender, very tender. Drain the potatoes making sure all of the water is completely removed. Place the potatoes in a large bowl and mash with a masher or use a potato ricer.

(Note: If dried herbs are used mix them in the warm stock or milk so they will be rehydrated and soften up.)

Add and stir in the butter, sour cream, warm stock, warm milk, half the herbs, and seasonings. Taste to adjust seasoning if needed. Top with the remaining herbs and serve.

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