Matt Woolston’s Tricolored Marbled Mashed Potatoes

Boil each potato variety separately in lightly salted water until just done.

Keeping the three varieties separate, run each through a food mill or ricer. Season with 1–2 tablespoons of butter, 2–3 tablespoons of cream or milk, and salt and pepper and set aside.

To assemble, place alternate scoops of each type of potato in the bottom of a wide bowl. Layer until all the potatoes are used, making sure to layer the colors so that they alternate.

Take the handle of a wooden spoon and drag it through the potatoes to get a marbled effect. If desired, drizzle with maple syrup to garnish. Serves 8–10.

Ingredients

2 pounds russet potatoes,
peeled and cut into 2-inch chunks
11/2 pounds garnet yams,
peeled and cut into 2-inch chunks
11/2 pounds blue or purple
potatoes, peeled and cut into 2-inch chunks

1/4–1/3 cup salted butter
1/2–2/3 cup cream or milk
Salt and pepper to taste
2 tablespoons maple syrup (optional)

 

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