Spring Mashed Potatoes (Edit recipe)

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Easter has always been my favorite holiday. These pretty lavender potatoes are a fun twist on a classic side dish. See recipe notes for adjustments to color.

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

7

Serves: 8

Ingredients

3 lb Potatoes, Russet, washed and peeled
1 lb Purple Sweet Potato, washed and peeled
.5 cup Butter, Salted, room temperature
1 cup Milk
1 cup Gruyere Cheese, shredded
.5 tsp Salt
.5 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut peeled potatoes into large chunks about 1.5”.
Add to large pot, add cold water and put onto stove top.
Stir potatoes.
Turn heat on medium high, when water bowls turn heat to medium.
Cook uncovered for about 12-15 minutes until tender to fork test.
In a small saucepan heat milk and butter on medium heat until warm.
Add milk and butter to potatoes and using a hand mixer blend together until smooth.
Add cheese and stir well.
Add salt and pepper to taste.

Notes

You can adjust the amount of purple sweet potatoes used to get different shades of purple. In the photo I used about 80/20, but I have used 50/50 for a more vibrant purple. It is entirely up to you.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	478
Fat:	22 g
Carbohydrates:	49 g
Protein:	14 g
Cholesterol:	67 g
Sodium:	362 mg
Fiber:	6 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.