Psychedelic Blue Mashed Potatoes

Tuesday, 10 March 2009

Purple or blue varieties of potatoes are excellent for mashing. Use just enough water to barely cover the potatoes and when you drain them, save the cooking liquid and pour some back into the mash to make a smoother purée. Since the potatoes are mashed with the water they were cooked in, no milk is necessary; it would only mask the brilliant color and delicate flavor of these beautifully blue spuds, and using oil instead of butter to enrich the mash allows the delicate flavor of the potatoes to stand out. (Makes about 6 cups) 3 pounds purple potatoes 1 tablespoon kosher salt About 6 cups water 6 tablespoons, (about 1/3 cup) canola oil 1.) Peel the potatoes and cut them into 1-inch cubes. Put the cubed potatoes and the salt in a heavy, 1-gallon stockpot and cover them with water. Cook the potatoes until they are fork tender and just beginning to fall apart, about 15 minutes. 2.) Drain the potatoes through a colander over a bowl or another pot to save the cooking liquid. Force the cooked potatoes through a ricer, or, if no ricer is available, put the drained potatoes back in the pot in which they were cooked and mash them with a potato masher or a whisk. Whisk in the oil and just enough of the reserved cooking liquid to render the mashed potatoes smooth and creamy. 3.) Covered and placed over the lowest possible heat, the potatoes may be held for up to 20 minutes before serving. If the potatoes are going to be held for more than a few minutes, make a ring of aluminum foil and put it between the burner and the pot of potatoes. Serve the mashed potatoes hot.