So, remember those Russian Blue potatoes that we found at the farmers’ market? (And the vendor still has lots! I can’t remember their name, though; they are usually along the southernmost row of stands at the St. Norbert Farmers’ Market.)
Anyway, I’ve made a lot of things with these blue potatoes, just to see how they look in different formats. The steak fries were really interesting, although the browning they got sort of muted the blue colour. Making potato and leek soup was – well, it tasted great, but the soup turned out an odd greenish-brown colour.
But! When I made smashed potatoes, I think I have found my most favourite thing to do with these potatoes. I just love the lavender colour.
I never make mashed potatoes anymore, by the way. Peeling a potato just feels like I’m sending the best part to the compost pile. And who has time to whip potatoes into smooth submission anymore, anyhow?
I also don’t use a recipe, typically, and prefer to eyeball things. So here’s how it usually goes, with amounts estimated. Adjust everything here to your taste!
* About 1lb Russian Blue potatoes
* 1 to 2TB butter
* 1/4 to 1/2 cup sour cream
* less than 1/4 cup milk – maybe a few tablespoons
* salt and pepper
Wash the potatoes and cut out any eyes or soft spots. Cut the potatoes into 1/2″ chunks. In a large pot, cover the potatoes with water and bring to a boil. Cook until the potatoes are soft. Drain.
Put the pot back over high heat for about a minute. Flip the potatoes around in the pot to dry them off just a bit. Remove from heat. Add butter, sour cream and milk, all to taste, while mashing with a potato masher. Mash them good! You’re looking to break up all of the big chunks of potato, and to make sure the butter, milk and sour cream get thoroughly mixed through. You are not looking for silky creaminess. If you wanted that, you should have peeled the potatoes! :)
Add salt and pepper to taste. If you want, add some freshly chopped chives as well.