Mashed purple potatoes are a gorgeous addition to your table! This vegetarian recipe is easy to make, using just a handful of ingredients you probably have on hand. You’ll learn where to buy purple potatoes, how long to boil them, and tips about purple potato nutrition.
This post may contain affiliate links. For more information, see my affiliate disclosure.
I guess I’m really into the color purple right now, hence my post on Purple Carrot Hummus right before this new recipe. With so much gray weather during the Minnesota winter, it can’t hurt to brighten up your plate every once in a while!
I picked up a bag of purple potatoes a few weeks ago so that I could use them for a recipe, but I didn’t realize how much fun I would have photographing the finished product. Isn’t the color of mashed purple potatoes just gorgeous?!
In addition to the vibrant hue, this recipe is SUPER simple to make. The technique is really not any different than other mashed potato recipes. The main difference is that purple potatoes have some extra benefits, which I’ll explain now.
Purple Potato Nutrition
The deep color of purple potatoes is a sign that they contain anthocyanins, or pigments that act as antioxidants. In the body, antioxidants help protect against free radical damage that contributes to the development of heart disease, diabetes, and some cancers.
Interestingly, the antioxidant activity of purple potatoes is two to three times higher than that of white potatoes! Eating purple potatoes may also help reduce blood pressure and have less of an effect on raising blood sugar compared to other types of potatoes. Not bad for a spud, huh?
Where to Buy Purple Potatoes
You can usually find purple potatoes at most grocery stores, including local chains and Whole Foods. If a store doesn’t carry loose purple potatoes, check to see if they sell them as part of a bagged potato medley.
For my mashed purple potatoes, I used a variety known as Magic Molly potatoes, which I found to have an earthier taste than white or yellow potatoes. There are several other varieties that have a purple color, including purple sweet potatoes.
How Long to Boil Mashed Purple Potatoes
As I mentioned, this recipe is not at all complicated and is prepared in the same way as other types of mashed potatoes. So, of course, you need to boil your purple potatoes first! Boil them for 15 to 17 minutes until fork-tender.
Expert Tips
- Whether or not you peel purple potatoes before boiling is up to you. Some people prefer to have pieces of skin for added texture and fiber in the finished recipe, while others do not. Just make sure you scrub off or wash away any dirt from the skin if you choose not to peel them.
- The potatoes will lose some of their color in the water while boiling, but this is totally normal. Mashed purple potatoes are still gorgeous even with the slight color loss!
- Since purple potatoes are earthier than most other varieties, you may find that you’ll need a little extra salt, butter, or herbs to get to your desired flavor. For additional flavor, add up to ½ cup sour cream and/or fresh herbs, like chives or parsley.
- This recipe tastes delicious as a side for a piece of fish or meat or as the base of a stew or gravy. Leftovers will keep in an airtight container in the fridge for 2 to 3 days. Reheat in the microwave, adding a splash of milk or a slab of butter as needed, for 1 to 2 minutes until heated through.
More Potato Recipes
If you love these mashed purple potatoes, be sure to check out the Healthy Crockpot Mashed Potatoes with Arugula, Crispy Smashed Potatoes with Blue Cheese, and the Vegan Potato Salad with Fresh Dill.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Mashed Purple Potatoes
Ingredients
- 2 pounds purple potatoes
- ½ cup whole milk
- 2 tablespoon salted butter - more to taste
- Salt - to taste
- Freshly ground black pepper - to taste
- Fresh herbs - such as chives or parsley, for garnish
Instructions
- Prepare the potatoes by peeling them if desired (you can also leave the peels on), removing any bruised areas, and cutting them into 2-inch pieces. Place them in a large pot, cover with water, add up to ½ teaspoon of salt, and bring to a boil. Let them boil for 15 to 17 minutes until fork-tender.
- In the meantime, combine the milk and butter in a small saucepan over low heat. Cook until the butter is melted, then remove from heat, being careful not to let the mixture boil.
- When the potatoes are cooked, drain and return them to the pot. Pour in the milk and butter mixture, and mash the potatoes with a handheld masher or a handheld electric mixer (for a creamier texture) until smooth. Taste, and add salt, pepper, more butter, and fresh herbs as desired. For additional flavor, consider adding up to ½ cup sour cream. Enjoy warm!
Notes
- Serve on the side of meat or fish or as the base for a gravy or stew.
- Leftovers will last in an airtight container in the fridge for 2 to 3 days. Reheat in the microwave for 1 to 2 minutes. You may need to add a splash or milk or some melted butter and stir before microwaving to prevent drying out the potatoes.
- Purple potatoes are earthier than other varieties, so you may need to add more butter, salt, pepper, or herbs to reach your desired flavor. The nutrition facts listed here do not take into consideration added salt or other fix-ins.
Nutrition
Enjoy this pretty dish! – Lizzie
Lisa Ivory
My mother grew purple potatoes in her garden this year & she has so many! They are beautiful & the color is so vibrant when they are peeled! Anyway my mom sent me home with some from her garden. I had never seen or heard of purple potatoes before. So I needed a recipe to look at & I chose yours! Because of the added info you mentioned about the health benefits of these vibrant things I’m probably going to be using them more often! Thanks for the info. Your recipe was easy to follow. I peeled them & added salt to the water to boil. The only things I mashed them up with was a very very generous amount of butter, 3 tbsp of milk, salt & a dash of pepper. They mashed so well & maintained a light purple color. My 10 yr old daughter thought they were the coolest since her favorite color is purple! Great recipe! I appericiate you taking the time to share your recipe with the rest of the world!
Lizzie Streit, MS, RDN
Hi Lisa, thanks so much for your comment! I’m thrilled to hear that this recipe was a hit. What a fun way to use the potatoes from your mom!
Katie
I made these yesterday and I ended up making a meal of them. They were so delicious! I made the recipe as directed, then added a bit more butter and coconut milk, along with chopped green onion. I’m trying to figure out how to make it again today with the small red potatoes I have on hand, since I have no more purple sweet potatoes. Thank you so much for sharing your recipe!
Lizzie Streit, MS, RDN
Hi Katie, I’m so glad you loved this recipe! Thanks so much for leaving a review and comment.