From Chef with Benefits Cooking Classes
These beautiful potatoes add a splash of color and excitement to your plate!
Chef's Notes
Scrub the potatoes thoroughly. There is no need to peel them! Warm the cream before adding it to the potatoes to help keep them hot. Don’t over mash the cooked potatoes or you’ll release the starches and get a gummy texture.
Recipe: Purple Smashed Potatoes with Roasted Garlic
Serves 6
Ingredients
3 cloves garlic
½ teaspoon olive oil
2 pounds purple potatoes (approximately 6 medium)
½ cup heavy cream (warmed)
2 tablespoons of butter
Salt and pepper to taste
Directions
Peel garlic and place in the center of a square of foil.
- Drizzle garlic with olive oil and sprinkle with salt.
- Wrap garlic packet tightly and bake at 400°F for about 20 minutes, until garlic is soft.
- Wash potatoes and cut in half (or quarters if they are large).
- Place potatoes in a large pot and cover with 2 inches of water. Bring to a boil and cook until fork tender (about 20-30 minutes).
- Drain the potatoes and return to the stove top to allow any excess moisture to evaporate.
- Mash the potatoes and add the garlic, warmed cream, and butter.
- Season with salt and pepper.
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