Best Michael Anthonys Fork Crushed Purple Majesty Potatoes Recipes

Purple Majesty Fork-Crushed Potatoes image

Provided by COOKGIRl

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb purple majesty potato, washed, scrubbed and peeled (cut in half or quartered depending on size)
2 -3 shallots, peeled and minced
3 tablespoons extra virgin olive oil (cut in half-add more in you want)
2 tablespoons flat leaf parsley, chopped (curly parsley ok)
fleur de sel, to taste
cracked white pepper or cracked black pepper, to taste
2 tablespoons fresh lemon juice

Steps:

Note: If you prefer, the potatoes can be boiled first in their skin then peeled.
Bring a large pot of salted water to boil and cook the potatoes until tender, approximately 25 minutes.
Drain.
Place the potatoes back in the pot and using a fork, mash the potatoes.
Fold in the remaining ingredients, sprinkling the lemon juice on top of the potatoes last.
Did you notice what happened? The citric acid in the lemon juice "bleached" some areas of the potatoes a "lighter and brighter" shade of purple! Nifty, huh?!
This concludes this week's science experiment.

MICHAEL ANTHONYS FORK-CRUSHED PURPLE MAJESTY POTATOES image

Yield 4

Number Of Ingredients 7

1 pound Purple Majesty or other purple potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
Fleur de sel to taste
White pepper to taste
2 tablespoons parsley, chopped

Steps:

In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.