Chef's Table

Mashed Purple Potatoes with Caramelized Onions, Garlic and Herbs

A colorful version of mash potatoes, this Mashed Purple Potatoes with Caramelized Onions, Garlic and Herbs will highlight this starch flavor and color.

CourseComfort, Family Style, Vegetable
CuisineAmerican, Vegetarian
Pairing Beer StyleAmerican Brown Ale, Bohemian Pilsner, English Brown Ale, English India Pale Ale | IPA, Extra Special | Strong Bitter | ESB, Scottish Ale, Scottish Ale | Wee Heavy, Scottish Gruit | Ancient Herbed Ale
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionButter, Dairy, Garlic, Herbs, Onions, Potato
Cooking MethodBoiling, Sauté

Servings	Prep Time
8guest	10minute

Cook Time

30minute

Servings	Prep Time
8guest	10minute

Cook Time

30minute

Ingredients

Purple Potato Ingredients:

4pound potatoes, purple,cut into 1/6th or 1/8ths, depending on the size of the potato
2tablespoon salt, kosher

Caramelized Onion, Garlic and Herb Ingredients:

8tablespoon butter, unsaltedpreferably organic
2each bay leavespreferably fresh
2cup onions, yellowpeeled and cut into 1/4 inch dice
12each garlic, clovespeeled and sliced
1teaspoon thyme leaves
2teaspoon salt, koshermore to taste
2cup cream, heavy or whippingpreferably not ultra pasteurized and organic

Instructions

Purple Potato Cooking Directions:

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.