Red, White and Blue…

What comes to mind?  America.  4th of July.  Missile pops.

Alas, this post is dedicated to the one and only…


Yes, this is probably in your top 3 starchy friends that you can’t live without.  Yes, there are a bajillion ways to make them, love them, and appreciate them.  And yes, you have probably misspelled the plural at some point in your life.  (P-O-T-A-T-O-E-S)

So what adventure are we sharing with you?  The fact we have grown, raised, and harvested our own blue (more commonly known as purple) potatoes!

This is the first edible item we have grown in our backyard.

Apparently purple potatoes originated in South America and are very rich in antioxidants.  They tend to grow year round and we’ve heard through the grapevine that they do very well in our fog-filled climate.

Hey potato, can I eat you now?

When is a potato ready to become the deliciousness it was meant to become?

No idea.

Again, we went to the trusty internet and tried to learn as much about potato harvesting on a smaller scale.  In summary, we learned how to recognize the plant (photo on left) that tends to begin bloom in the spring.   Once the potato plant has grown and flourished, it begins to wilt and die… which apparently is the big signal to us that says “HEY GUYS!  GET READY FOR SOME DELICIOUSNESS!”  Photo on the right tried to capture that proclamation.









Once the potato plant has wilted, it is time to carefully harvest your purple starchy friends…

We ended up with a pretty good haul after carefully unveiling our potatoes.

Took them upstairs.  Had Mochi (our trusted food inspector and beloved cat) verify that they were good to go.

Washed the potatoes up.  Accidentally over-boiled them, so we opted for a purple mash versus a vinegar based potato salad…

Simple Mashed Potatoes (with fresh purple potatoes)

Serving:  6 individual sides

Cook Time:  Approximately 30 min.


  • 3 lbs Freshly plucked purple potatoes
  • Half a white onion
  • Water
  • Salt
  • Butter
  • Milk
  • Olive Oil
  1. Wash the potatoes and set them aside.
  2. Fill a small pot with water and two pinches of salt.  When the water reaches a boil, put the potatoes in with the skin on.  Boil for 10 minutes until easy to mash.
  3. Dice the onions.  Heat a pan with olive oil and cook the onions until browned.  Set aside.
  4. Pour the potatoes into a strainer and run them through cold water.  The skin should come off easily at this point.
  5. Throw the potatoes into a bowl to mash.  If you make as much mashed potatoes as we do, a masher or ricer comes in handy.  If not, a wooden spoon will do the trick too.
  6. Pour in half a cup of milk (add more if you want a more creamy texture, add less if you want to maintain your lumps).
  7. Add half a stick of butter and the cooked onions.
  8. Begin mashing until you get the consistency you want.

And boo-ya!  Throw your colorful mash with some BBQ pork ribs and roasted corn (because everyone has that in their fridge from Labor Day weekend leftovers) and you’ve got yourself a beautiful meal!

Enjoy some purple potato goodness!


4 thoughts on “Red, White and Blue…

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