FBF: Purple Mashed Potatoes

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PURPLE MASHED POTATOES

click on image to see full post from 7/26/2012

Crock-Pot Potato Medley

CROCK-POT POTATO MEDLEY

1 pound of mixed potatoes, (such as red potatoes, golden potatoes and purple potatoes, and the combination is usually called a "medley")
2 tblsp butter, plus 1 tblsp
2 tblsp olive oil
1 tsp dried thyme
1 tsp dried rosemary

• Wash and slice potatoes in half or into similar sized pieces. Toss in olive oil, thyme and rosemary.
• Melt butter and pour into bottom of crock-pot. Add potatoes on top. Dice the 1 tablespoon into small pieces and place over potatoes.
• Turn crock-pot on low and cook 4 to 4-1/2 hours or until fork tender. Turn to warm until ready to serve

Purple Mashed Potatoes

I saw these in our commissary and I grabbed them because I've never seen them before and I love experimenting with new foods! Turns out, they are quite popular, and quite loved! I kept hearing they are great when roasted, so I didn't listen and made them into mashed potatoes.

PURPLE MASHED POTATOES

2 pounds purple potatoes, estimated 9-10 pieces
4 tblsp butter
1 tblsp rosemary
2 tsp salt
milk

• Boil potatoes until tender, about 15 minutes. Drain.
• In a large kitchen-aid mixer, beat potatoes, butter, rosemary, salt and enough milk to make it right consistency.
• Adjust seasoning to your taste!

Click HERE to see recipe for the cinnamon pork tenderloin

Cinnamon Pork Tenderloin

CINNAMON PORK TENDERLOIN

3 tblsp soy sauce
3 tblsp cooking sherry
1 tblsp brown sugar
1-1/2 tsp honey
1 tsp ground cinnamon
1 garlic clove, minced
1 pork loin, about 2 pounds [or 2 smaller ones--adjust cooking time]

• In large resealable bag, combine first 6 ingredients. Add pork; seal bag and turn to coat. Refrigerate 4-6 hours.
• Drain and reserve marinade. Grill pork, covered, over medium heat for 15-20 minutes or until thermometer reads 160 degrees F, turning occasionally.
• Let meat stand 5 minutes before slicing.
• While meat rests, combine cornstarch and water. 
• Pour marinade in a small saucepan and heat over medium-high heat. Simmer for 3-4 minutes, add cornstarch and continue simmering until the mixture is at the right consistency for sauce.

Check back on thursday for the recipe for the purple potatoes!