Making Blue Mashed Potatoes
Last weekend, while we were out at Stanley’s, we picked up a few blue potatoes. Liz had heard good things from a coworker, and we decided to try them out.
Me personally? Never heard of such a thing. I knew of the regular potato and the red ones, but blue? Totally news to me.
After boiling and peeling, they looked… VERY weird. Without the skins, they looked like they were bruised all over. But in the few spots where you could see inside a potato, the blue color was even more pronounced (and looked even more out of place).
This is probably the most un-appetizing comment I could be making, but at the time I thought “Wow, it looks like we’re cookin’ up Smurfs.”
Yeah. Sorry about that.
Mashed and mixed with a bit of cream and salt/pepper. Again, it looked and felt very weird as we were going through this process.
Liking our prior meal of Sage and Rosemary Pork with Brussels Sprouts, we made something similar tonight. Plated next to the green of the brussels sprouts, the mashed blue potatoes looked off.
Again, me with another un-appetizing comment – as we were serving up the potatoes, I said to liz: “Wow, it looks like Grimace just took a big shit on our plates.”
I’m happy to report that the blue potatoes, though odd in color, tasted great. They were pretty much just like regular potatoes, so I’m not sure what the big fuss was about. There was a hint of sweetness/sugar to the potatoes, which was the one thing that stood out. But other than that, pretty much just like any other potato.
If nothing else, it was a cool little experiment. Blue potatoes – who knew?