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I don't know if you know the purple potatoes. They are rich in antioxidants and allow you to prepare original and fun recipes thanks to their intense color.
Today we are going to prepare a very simple puree. It will have two colors because, in addition to the purple potatoes, we will use the ones we all know, the white potatoes tradicionales.
Once the potatoes are cooked, you can pass them through the potato press or, as I have done in this case, crush them with a fork. Easier, impossible.
White and purple mashed potatoes
A traditional and innovative recipe at the same time because part of the potatoes used will be purple.
- ascen jimenez
- Kitchen: cuisine
- Calories: 250
- Rations: 4
- Cooking time:
- Total time:
Ingredients
- 650 white potato, the traditional one (weight once peeled)
- 250 g of purple potato (weight once peeled)
- 1/2 liter of milk
- Sal Island
- 1 hoja de laurel
- Grated nutmeg
- Extra virgin olive oil
- Aromatic herbs
Preparation
Peel and chop the potatoes.
We put the potatoes in the saucepan and cover them with the milk. We also put the bay leaf in the saucepan.
Cook over medium / low heat for approximately 40 minutes, until the potatoes are well cooked. The time will depend on the intensity of the fire, the variety of potatoes used and the size.
When they are well cooked (we will know they are ready when we can prick them without difficulty with a fork) we put them in a bowl and crush them with a fork.
When passing them to the bowl we will not put all the milk, we will add it little by little, until we obtain the desired texture.
We correct the salt, add nutmeg and a drizzle of extra virgin olive oil. We mix well.
Once in the presentation plate we add grated nutmeg, a drizzle of extra virgin olive oil on the surface and our favorite aromatic herb.
More information - Potatoes with skin