Creamy Layered Purple & Ivory Mashed Potatoes (Perfect for Thanksgiving)

5 from 1 vote

Besides it’s gorgeous presentation is they are not heavy, but light and creamy. But no cream in the recipe.

Prep Time15

Cook Time45

Total Time1

Course: potato side dish, Side Dish

Cuisine: American

Keyword: Layered Purple & Ivory Mashed Potatoes, Purple & Ivory Mashed Potatoes, Purple & Ivory Mashed Potatoes for Thanksgiving

Servings: servings

Make Yukon Gold and Peruvian Purple Mashed Potatoes - in separate batches. Layer both types of cooled mashed potatoes in 6 even layers - I used an eight cup round ceramic soufflé dish. Can make up to three days in advance - a Thanksgiving lifesaver! When serving - the beautiful layers will be revealed.
In separate 4 quart pans, add the peeled and cut Yukons in one, Peruvians in another. Cover each with water, just to cover, and place lids on top. Bring to a boil, immediately reduce heat to a low simmer and cook until the potatoes are cooked through and very tender. 15 - 20 minutes.
Drain the Yukons - add back to their pan. Drain the Peruvians - add back to their pan. Heat both over low heat, stirring to remove extra water moisture for 2 minutes.
Over a large bowl, use a potato ricer - rice the Yukon potatoes (while still warm) in batches into the bowl. There will be no lumps with a ricer! Repeat with the Peruvians in a separate bowl.
To EACH bowl of potatoes add: 1 T. mashed roasted garlic, 1/2 t. grated garlic, 3 T. warmed milk, 3 T. room temperature butter and 1/2 t. sea salt. Using a rubber spatula, gently mix in all ingredients in each bowl until well blended, do not over mix. Let cool a bit - easier to layer.Add a few grates of black pepper to the Peruvian batch if desired.

Butter a 8 cup capacity baking dish (I've used a round ceramic soufflé dish.) Take out 1/3 of the yukon potatoes and add to the baking dish - smooth it evenly. Continue layering with the Peruvian potatoes - 6 layers in all.
Make a decorative top - make a 1/2 inch indentations in a swirl pattern for a pretty finish.
To reheat: Bring to room temperature (if refrigerated.) Cover with foil and bake in a 350 degree oven until warmed through, about 30 minutes.
Microwave reheating: If using a non metal baking dish - cover with waxed paper and heat at 50 % power until heated through.
Creamy Layered Purple & Ivory Mashed Potatoes can be refrigerated for up to three days before serving - cover well with plastic wrap.

Can make up to one week ahead. Use 2 Tablespoons for this recipe, which is about 1/2 of a large head of garlic. Use extra for many recipes.
Ingredients: 1 large head fresh garlic 1/2 t. teaspoons extra virgin olive oil pinch sea salt.
Directions: Preheat the oven to 375 degrees. Cut the top off the head of garlic, about 1/3 inch, to expose the cloves of garlic. Place the garlic in a baking dish to fit. Drizzle oil over, sprinkle with salt. Cover tightly with heavy foil. Bake for 30 - 40 minutes, until softened. Cool slightly, and squeeze the garlic from it's papery exterior into a small bowl. The softened whole garlic is now ready to use in recipes. To hold it in the refrigerator, drizzle some olive oil over it and store in a tightly covered container.

This recipe may not be reproduced without the consent of its author, Karen Sheer.