A plant-based recipe for vegan blue mash made with purple potatoes, with ingredients and step-by-step instructions.
Vegan blue mash made with purple potatoes
Estimated time: 40 minutes · Yield: 4 servings
Allergens: No major allergens in the basic ingredients; plant drinks, if added, may contain soy or nuts. Check package labels and cross-contact risks.
Ingredients
- 1 kg purple-fleshed potatoes, washed and peeled
- 3 tbsp olive oil
- ½–¾ cup hot potato cooking water
- ½ tsp salt, or to taste
- Black pepper to taste
Method
- Cut potatoes into even cubes, place in a pot and cover with cold water. Add a little salt.
- Bring to a gentle boil and cook for 20–25 minutes until easily pierced with a fork.
- Reserve a cup of cooking water and drain. Return potatoes to the pot over low heat for 1 minute to evaporate excess water.
- Mash by hand, gradually adding oil and cooking water to the desired texture. Avoid a blender, which can make potatoes gluey.
- Taste, adjust seasoning and serve hot.
Cooking tip
The natural blue-purple colour depends on the potato variety. If unavailable, use ordinary potatoes in the same quantities; no food colouring is needed.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is an AI-generated illustration, not a photograph of a kitchen-tested dish.