“Too Blue for You” Mashed Potatoes
Blue potatoes may look a little strange, but they are delicious! These potatoes have a meaty flesh that is great for mashing. The blue color will fade a bit as they cook. This recipe came from Organic Gardening magazine.
6 to 8 “All Blue” potatoes, peeled and cut into small pieces
2 Tbsp butter
1/3 C whole milk
1/3 C chopped green onion
6 ounces crumbled blue cheese
Dash of sea salt and white pepper
- Cook the potatoes in a saucepan of boiling salted water until tender, or about 15 to 20 minutes. But don’t overcook, or they will lose their blue color! Poke them with a fork to see if they are done. If the potato piece slides right off, you’re ready to mash.
- Drain the potatoes and mash them with an electric mixer (or a wooden spoon if you need the work out).
- Melt butter in a small saucepan with the milk. Add milk mixture to potatoes and fold in onion and cheese.
- Season with salt and pepper, as desired.