Back in the potato-cravings-zone, but this time on a more healthy note than before… Never did I ever liked mashed potatoes of any kind until I tried this recipe. For some reason, in my opinion, mashed potatoes were always done by those that are too lazy to actually fry them or bake them in the oven – the way potatoes are meant to be eaten – I mean, all you have to do is boil them and mash them and you end up with one of the most boring options to cook potatoes. In my opinion, no matter how much milk or butter you added to them they always ended up tasting like paper.
Since being pregnant means that you literally go a bit insane, this weekend I was craving mashed potatoes. But not any type of mashed potatoes, blue mashed potatoes because I thought they must taste great solely based on their colour and the fact that I decided to add some of my favourite ingredients plus skipping the unhealthy butter. Obviously, blue potatoes are only called ‘blue’ to confuse the shit out of you, because in fact they are purple. Like really purple! And you do need to use gloves when you handle them raw otherwise you’ll end up with purple-stained palms for a few days – trust me, not the greatest look! While blue potatoes are a bit more expensive than plain white potatoes, they do not taste any different or make a big difference from a nutritional stand point, therefore unless you do not want to a)get your hands dirty and b)eat something a bit different in colour, you can easily swap them for plain potatoes for this recipe.
Moving on to the recipe. Here’s what I used:
- 1 kg blue potatoes
- 400 gr greek yoghurt (instead of all the milk and butter – for a very creamy result)
- 20 gr of fresh dill
- 5 cloves of garlic
- 150 gr shredded mozzarella (or any other shredded cheese you like – I picked mozzarella because it is lighter and has less salt)
While making this takes about an hour, there are only a few simple steps to follow:
- Take pics of the lovely coloured ingredients and then start chopping everything. Peel the potatoes and cut them, chop the dill and mince the garlic.
- Boil the potatoes for about 40 minutes, drain them and mash them with a hand blender.
- Add the greek yoghurt and blend some more.
- The garlic and the dill are next into the blending pot.
- In comes the shredded mozzarella which must not be blended but mixed really well with a spoon.
- That’s it! All you have to do now is serve the purple mash in cups!
Besides it looking very interesting, it is very tasty thanks to the dill and the garlic while still being very satisfying to cheese lovers like me thanks to the mozzarella. This can be a side to any dish or you could consume it the way I did, on its own as it is really filling. It is a grade A food which means it is a healthy dish and it does not pack a lot of calories (only 211 per serving) while giving you a good amount of protein. All the nutritional info is courtesy of MyNetDiary app and I’ve uploaded both the serving info as well as for the whole thing. I divided the whole quantity to 8 servings. I hope you’ll enjoy my purple mash!