I grew purple potatoes this year and this was what I made with them. Strangely the purple potatoes turn the water you boil them in green! Although the purple mash looked a little strange, it’s pretty good. More flavor than ho-hum potatoes.
Ingredients
- 1 head garlic
- 1/4 cup extra-virgin olive oil
- 10 multi-branch sprigs fresh thyme (about 1/3 ounce)
- 2 pounds purple or all-purpose white potatoes, cut into 1-inch pieces
- 1/2 cup reduced-fat sour cream
- 1/2 cup low-fat milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper, or to taste
Preparation
- 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. Uncover and let cool.
- About 15 minutes before the garlic is done, cook potatoes in a pot of boiling water until tender, 8 to 12 minutes. Drain well.
- Return the potatoes to the pot. Squeeze the garlic cloves out of their skins into the potatoes. 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.
