dear readers, today my mother carol ann romero was craving for mashed potatoes and i said ummmm well mama, i'll be making a gourmet mashed potatoes, so used daphne oz's recipe for purple potatoes, she stated they are better for you than general potatoes because she is a natural tv chef on the chew i would call her and her daddy oz is a doctor, so i wanted to share this recipe and i hope you enjoy!
purple mashed potatoes with onions and rosemary
recipe courtesy daphne oz
2 pound Peruvian Purple Potatoes
Kosher Salt
1/2 cup Whole Milk
4 tablespoon Butter (cut into tablespoon-sized pieces)
4 tablespoon Rosemary (chopped)
2 tablespoon Extra Virgin Olive Oil
1 Onion (cut into even 1/2-inch thick rings)
1 tablespoon Garlic (minced)
Chopped Chives (to garnish
Place potatoes into a large pot and fill with enough cold water to cover. Season with pinch of kosher salt and bring to a boil. Reduce heat to a simmer and cook for 25 minutes, until potatoes are very tender. Drain and return to pot.
Using a potato masher, mash the potatoes with the butter
In a small sauce pot steep rosemary and garlic in milk
Heat the olive oil in a sauté pan over medium heat. Add the onion, and season with salt, then toss to coat in oil. Arrange the onion into an even layer in the pan, and cook stirring occasionally, but retaining an even layer. Cook until the onions caramelize, about 10-15 minutes
Remove onions, and roughly chop. Fold the onions, rosemary and garlic milk into the potatoes. Garnish with chives and serve.
