Russian Blue Smashed Potatoes

So, remember those Russian Blue potatoes that we found at the farmers’ market? (And the vendor still has lots! I can’t remember their name, though; they are usually along the southernmost row of stands at the St. Norbert Farmers’ Market.)

Anyway, I’ve made a lot of things with these blue potatoes, just to see how they look in different formats. The steak fries were really interesting, although the browning they got sort of muted the blue colour. Making potato and leek soup was – well, it tasted great, but the soup turned out an odd greenish-brown colour.

But! When I made smashed potatoes, I think I have found my most favourite thing to do with these potatoes. I just love the lavender colour.

Smashed Russian Blue Potatoes

I never make mashed potatoes anymore, by the way. Peeling a potato just feels like I’m sending the best part to the compost pile. And who has time to whip potatoes into smooth submission anymore, anyhow?

I also don’t use a recipe, typically, and prefer to eyeball things. So here’s how it usually goes, with amounts estimated. Adjust everything here to your taste!

* About 1lb Russian Blue potatoes
* 1 to 2TB butter
* 1/4 to 1/2 cup sour cream
* less than 1/4 cup milk – maybe a few tablespoons
* salt and pepper

Wash the potatoes and cut out any eyes or soft spots. Cut the potatoes into 1/2″ chunks. In a large pot, cover the potatoes with water and bring to a boil. Cook until the potatoes are soft. Drain.

Put the pot back over high heat for about a minute. Flip the potatoes around in the pot to dry them off just a bit. Remove from heat. Add butter, sour cream and milk, all to taste, while mashing with a potato masher. Mash them good! You’re looking to break up all of the big chunks of potato, and to make sure the butter, milk and sour cream get thoroughly mixed through. You are not looking for silky creaminess. If you wanted that, you should have peeled the potatoes! :)

Add salt and pepper to taste. If you want, add some freshly chopped chives as well.

4 Comments

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4 Responses to Russian Blue Smashed Potatoes

  1. Ruth

    I recently made these for a four year old and she loved them! I also made some pink fleshed mashed potatos and together they looked like a Barbie set! Alas the potato lady said that last week (August 26) was the last week for the Russian Blues and we will have to wait until next year to make any more! Don’t get me started on the french fingerlings…

  2. Wow! What a fantastic recipe. A fun and unique alternative to plain old white mashed potatoes!

  3. Pingback: Happy Thanksgiving! « Winnipeg Eats

  4. Olga L.

    Wow, thank you for sharing! This was the first year I’ve planted a bush of potatoes, and they just happened to be Russian Blue. I have a harvest of maybe two pounds. Wasn’t sure the best way of cooking them – they still feel like gems to me, and I was worried of making something stupid and wasting the colour. Will try them smashed tomorrow. Thank you!

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