Let's hear it for alliteration!! I know the picture might look like I've made some sort of grape/blueberry granita, but no, these are mashed purple potatoes. Aren't they pretty? Purple potatoes are high in antioxidants (and purple phytonutrients are among the best, good for memory, vascular health, and cancer prevention, according to some research); they contain the same phytochemicals as blueberries. Purple potatoes originated in Peru, where they were harvested and served to Incan kings. They retain their shape after cooking (wouldn't that make an interesting potato salad), and these had an added benefit - after beings steamed and halved, the skins literally fell off. No peeling! Of course, you should be eating the skins for some fiber and iron, but these skins were just a tad tough. If I had a fryer in my kitchen, I would have fried them up and sprinkled with salt.
These little babies steamed in no time flat - seriously, I had the timer set for 12 minutes, and they were ready in about 7-8, which is perfect for any of you who are, like me, a little deficient in the patience area. Ahem. Place whole potatoes (well, if some are really big, quarter them so that they are all about the same size) in a steamer over boiling water, top with lid, and steam until they are easily pierced with a knife. Remove and prepare as desired.
As with any fantastic ingredient, these are best served when treated with great simplicity. In truth, I think added loads of dairy would mask some of their earthiness and detract from their striking color. I mashed them slightly with a masher, drizzled with some good extra virgin olive oil, and sprinkled with sea salt and freshly cracked black pepper.
I purchased these Peruvian purple potatoes from Cottage Gardens at the Worthington market. I believe they mentioned they are moving locations next week (to directly in front of Graeters); just look for the boxes of unbelievably dark potatoes. I think you can see they retained their color quite nicely after being cooked.
