Roasted Garlic Purple Mashed Potatoes
/Elevating the potato game again here with PURPLE mashed potatoes. Gorgeous color for the table, high in antioxidants and kids love how “weird” it is. We like weird here at the Strohauer family.
Serve 6-8; Active Time: 30 min; Total Time 1 hour 15 min
1 head garlic, roasted
¾ cup high heat oil (we used our favorite Colorado Mills Sunflower oil)
10 sprigs fresh thyme
2 lbs purple potatoes, boiled and mashed
½ cup sour cream
½ cup milk
½ tsp salt
¼ tsp freshly ground pepper
Roasted Garlic Purple Mashed Potatoes - potatoes boiled
Approximately 2 lbs of purple fingerling potatoes washed and boiled for 25-45 minutes (sometimes purples take a bit longer than other potato varieties). Once a fork can easily pierce through them, immediately cool them with ice cubes. This cooking-and-immediately-cooling technique is for gut health where some of the potato starch converts into resistant starch - food for your good gut bacteria. Cooked-and-cooled potatoes are one of the highest sources of this type of gut-healthy starch (prebiotic). We’ve written an entire blog post about potatoes for gut health that breaks all of this down if you’re interested in reading more.
Once the potatoes have cooled, about 5 minutes or so, use your fingers to just rub and pull off the skins. Now don’t just throw out those skins. They have beneficial nutrients, especially purples, which are high in antioxidants. Collect those scrapes and throw them into a bag or something for the freezer. Save these food scrapings for when you make homemade bone or veggie broth in the future. It gives incredible flavor, you’re reducing food waste AND you’re getting these incredible nutrients easily added to the broth. Being a farmer is all about being resourceful ;)
Roasted Garlic Purple Mash - roasted garlic
Mmmm roasted garlic. Crowd pleaser in-and-of-itself.
Preheat oven to 400°F. Rub off excess papery skin from garlic head without separating the cloves. Slice the tip off the head, exposing the cloves. Place the garlic in a small baking dish, such as a bread pan. Drizzle with oil and lay thyme sprigs around it. Cover with foil. Roast until very soft, 30 to 45 minutes.
Once cooled, squeeze the garlic cloves out of their skins into the bowl with the potatoes already slightly mashed. Strain the oil through a fine sieve over the potatoes, pressing on the solids (discard the thyme). Add sour cream, milk, salt and pepper; mash to desired consistency.
~ recipe adapted from Eating Well
