Purple potato purée, creamy, colorful and delicious. Do you know what purple potatoes are? Purple potatoes are a very well-known and beloved tuber that can be used in everyday cooking as the base for many original and tasty recipes, also perfect for serving refined and elegant dishes that can surprise our guests. Purple potatoes, slightly sweeter in taste than traditional ones, have a mealy texture and are suitable for boiling, steaming and frying and can be turned into gnocchi. Today, with this variety of potatoes I prepared a tasty and delicious recipe: the purple potato purée, a delicate and enveloping side dish ideal to accompany meat main courses, cheeses and cured meats. Ready to discover the recipe? Let’s go to the kitchen and you’ll see what a show this purple potato purée is!!
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- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the purple potato purée
- 1 lb 5 oz purple potatoes
- to taste salt
- 1 2/3 cups milk (warm)
- 4 tbsp butter
- to taste nutmeg
- to taste black pepper
- 1/2 cup grated Parmigiano (optional)
Tools
- Pot
- Bowls
- Whisk
Steps to make the purple potato purée
Cook the potatoes: you can boil them for 35-40 minutes in boiling water and in any case until a fork goes through them easily, or steam them for 20 minutes, or cook them in the microwave in a bowl covered with plastic wrap, or use a steamer.
Peel the potatoes and, while still hot, mash them with a fork or preferably with a potato masher. Collect them in a bowl and pour the warm milk little by little, adjusting the purée’s consistency to your taste (you won’t need to add all the milk indicated). Add the grated cheese for an extra touch of flavor, season with salt and pepper and add a pinch of nutmeg, then mix. The purple potato purée is ready to be served hot and creamy. Note: it is essential that the potatoes are well cooked before mashing them, otherwise the starch will make them gluey.
Store any leftover purée in the fridge for up to 24 hours, well covered with plastic wrap, and reheat it in a pot with a little milk or in the microwave before serving.
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