I love potatoes, all the flavors and textures each variety adds to the plate. Purple potatoes are especially unique, as the color is so dramatic and vibrant, while also adding a wonder baked potato loaded with butter flavor. This Mashed Purple Potatoes with Caramelized Onions, Garlic and Herbs recipe was designed to compliment many different styles of beer, whether used as as a side dish to another recipe from this site, or what might be paired with it. Using the fundamentals of Beer Pairing, the flavors of thyme, bay leaves, caramelized onions and garlic, all work with many types of beers made with many types of hops and malts. A brown ale, herbal English IPA, delicate Czech style pilsner or malty Scottish ale, all will pair nicely with this recipe.
This side dish | starch, will compliment many different entrée recipes, such as Wit Braised Chicken to a roasted piece of fish, adding great flavor and color to the plate, to substituting the topping of a Lamb Sheppard’s Pie with Ale with this Mashed Purple Potatoes with Caramelized Onions, Garlic and Herbs or other savory pot pies, to served along side a classic roasted Beer Brined Chicken or Turkey.
There are many varieties of potatoes, well over 3,000. The most common purple potato varieties that one might find in their local grocery store or Farmer’s Market might be the Purple Majesty, Purple Viking and Purple Peruvian potatoes. As with all vegetables that are purple, sometimes called red (think red onions or red cabbage), purple potatoes pack more than just color to to the plate. Vegetables that contain the purple pigment have a much higher amount of antioxidants in them. this article lists from Healthline talks about 16 different purple vegetables, including the purple sweet potato. As potatoes are a very nutritious tuber, they have high levels of vitamin C, provitamin A, potassium, and B vitamins. Purple sweet potatoes have the added benefit of containing anthocyanin antioxidants, as stated in the article.
Take the washed and cleaned potatoes and cut them into equal size chunks. This will help the potatoes cook evenly, helping to prevent lumpy mash potatoes. Add the cut potatoes to a pot, large enough to hold them and enough water to cover them by 2 inches. Add the salt and place the pot over high heat, bringing to a boil. Cook the potatoes until they are fork tender, about 25 minutes.
Caramelized Onion, Garlic and Herb Directions:
In a skillet or sautée pan, add the 8 tablespoons of butter, bay leaves and a small sprinkle of salt, placing the pan over medium heat. Once the butter has melted, add the onions and cook until the onions are just starting to turn brown, about 10 - 12 minutes. Add the garlic and thyme, cooking for 2 more minutes. Then add the salt and cream, bringing the cream to a boil. Cook this mixture for 3 - 4 minutes, to thicken the sauce slightly. Remove the bay leaves and discard.
Place the hot Caramelized Onion, Garlic and Herb mixture into the pitcher of a blender. Cover with its lid, then place a towel over the lid, to act as protection incase the build up of steam, causes the lid to open. Purée the sauce until it is smooth and creamy.
When the potatoes are done cooking, drain them into a colander, letting the potatoes release as much water as possible. Place the potatoes back into the pot and place over medium heat, lightly stirring the potatoes, helping them remove as much water or steam as possible, 1 - 2 minutes. turn off the heat and using a potato masher, mash the potatoes, until the potatoes are smooth.
Pour in the Caramelized Onion, Garlic and Herb sauce, folding in with a spatula.
Taste and adjust seasonings, if needed. Keep warm until ready to serve.
More Potato Recipes:
Beer Boxty Bread
Candied Garnet Yam in a Spiced Allagash Dubbel
Cottage Pie with Ale
Dungeness Crab Fondue
Fisherman’s Pie Infused with Irish Red Ale
From the Garden Pasty Filling
Goat Cheese Fondue with Chanterelle Mushrooms and Gueuze