Whipped Purple Potatoes

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Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 168kcal

Equipment

  • stand mixer with wire whip or hand mixer

Ingredients

  • 3/4 lb Baby Purple Potatoes whole
  • 3 tbsp Butter
  • 1/4 cup Heavy cream
US Customary - Metric

Instructions

  • Place the potatoes in a pot with salted cold water over high heat, once they come to a boil, turn the heat down to a simmer.
  • In a saucepan, melt butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside.
  • Check different potatoes by inserting a fork into them. Once the fork slides in and out with ease, take off the heat and strain out all of the water.
  • Using a kitchen towel or paper towel rub the skin off the potatoes. Should peel off easily may need to use your fingers to pull it off. Discard the skin. Run the potatoes through a potato ricer to mash them up smooth.
  • Whip the potatoes with the butter and cream until smooth. Season with salt and pepper to taste. (Be careful not to over-whip or they will become gummy).
  • Optional: Using a piping bag pipe the potatoes onto the plate.

Nutrition

Calories: 168kcal | Carbohydrates: 1g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 195mg | Potassium: 33mg | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg

Whipped Purple Potatoes

No ratings yet
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 168 kcal

Equipment

  • stand mixer with wire whip or hand mixer

Ingredients
 
 

  • 3/4 lb Baby Purple Potatoes whole
  • 3 tbsp Butter
  • 1/4 cup Heavy cream

Instructions
 

  • Place the potatoes in a pot with salted cold water over high heat, once they come to a boil, turn the heat down to a simmer.
  • In a saucepan, melt butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside.
  • Check different potatoes by inserting a fork into them. Once the fork slides in and out with ease, take off the heat and strain out all of the water.
  • Using a kitchen towel or paper towel rub the skin off the potatoes. Should peel off easily may need to use your fingers to pull it off. Discard the skin. Run the potatoes through a potato ricer to mash them up smooth.
  • Whip the potatoes with the butter and cream until smooth. Season with salt and pepper to taste. (Be careful not to over-whip or they will become gummy).
  • Optional: Using a piping bag pipe the potatoes onto the plate.

Nutrition

Calories: 168kcalCarbohydrates: 1gProtein: 4gFat: 17gSaturated Fat: 11gCholesterol: 47mgSodium: 195mgPotassium: 33mgSugar: 1gVitamin A: 585IUVitamin C: 1mgCalcium: 122mgIron: 1mg
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