Purple Mashed Potatoes
Created | Updated Dec 13, 2012
Is there a greater comfort food than mashed potatoes? Hearty, creamy, warm and filling, mashed potatoes are perhaps the perfect food (at least the greatest of the potato-based foods). Nevertheless, mashed potatoes can be boring and under appreciated if prepared the same way every time we make them.
This variation was inspired by a mushroom glaze that went horribly wrong. In an attempt to create a mushroom and red wine glaze, too much wine was added to ever hope of reducing all of it in time for dinner. However, the smell and taste of simmering wine, mushrooms and garlic was too delicious to throw away. Coincidentally, there was not enough milk that night to make the mashed potatoes sufficiently moist. A small, culinary, light bulb in this Researcher's mind flashed for a moment and purple mashed potatoes were born.
Ingredients
Water - about 1.5L (around 6 cups) for boiling.
Potatoes - 4-5 large Idaho spuds should do, although 10 small red potatoes could also be used, which seem to fend the wine off a little, yielding a creamier mash; they're also cheaper.
Mushrooms - 400g of white mushrooms (sold as 16oz in US), although Portabello are also suitable. The Portabello absorb the wine wonderfully, but don't blend as well with the potatoes as the white do; they're more expensive though.
Red Wine - A cheap Merlot or Claret will suffice, about 0.75L, perhaps a full litre if you have the time (3-4 cups).
Yellow onion - One medium or large onion, diced.
Butter - Salted, about 375ml (a full stick as packaged in the US).
Milk - About 125ml (half a cup), or better yet, heavy whipping cream. If heavy cream is used, avoid the sour cream.
Sour Cream - about a 125ml (half a cup).
Method
Peel and thoroughly wash your potatoes.
Clean the mushrooms and dice them into 1/2 inch pieces.
In a pan melt three tablespoons of butter on medium heat; when butter melts, add onions, three teaspoons garlic powder (or garlic) and mushrooms.
When the mushrooms start to brown with absorbing the butter, sniff the air and say, 'Mmmm, mushrooms with butter smells good. Mmmm'.
After complimenting your mushrooms on proper browning, add half of wine, and raise to a boil. When this reduces by half, add the remaining wine.
Bring water to a boil in a large pot for the potatoes.
Cut the potatoes into cubes or large chunks.
When the water reaches a rolling boil, add potatoes. Let the potatoes cook until just a little bit mushy.
Remove and strain your potatoes.
Add salt and pepper (to taste), milk (or heavy whipping cream), the remaining butter and the sour cream.
Commence mashing.
Alternatively, if you have a mixer, like a Kitchen Aide, you can whip the mashed potatoes. This method is recommended because it makes very light potatoes and is easier than mashing by hand.
Add the mushrooms and wine mixture in parts while mashing the potatoes.
Note
You'll have to time your mushrooms carefully with the potatoes, so that they are done at the same time. The time to properly boil varies depending on the amount and size of the potatoes. In a pinch you may lower the temperature of boiling water of the potatoes to medium, to allow your wine to catch up, or vice versa. Remember that it's perfectly acceptable to over-boil the potatoes a little, we're mashing them anyway. It's also alright to undercook the mushrooms some, as long as there is not too much wine in the mixture.
When both the potatoes and mushroom-wine mixture are done (about half an hour):
Be careful to not make the potatoes too runny. The potatoes should mound and not fall.
Share and enjoy!
