Blue potatoes are so much fun. They are a big hit in this house without a doubt. Potatoes, though starchy, are fairly high in nutrients like vitamin C, quecertinand kukoamines. The blue varieties are rich in the anthocyanin – the very same phytochemical that gives blueberries their hue.
The dairy in this recipe – provided that you choose a grass-fed source that is also preferably raw – packs a nutritional punch as well. Butter, cream and cheese from grass-fed cows is rich in vitamin A, enzymes and other goodies.
- 1 lb of Purple Peruvian Potatoes or Other Blue-Purple Potatoes
- ½ Cup Whole, Raw Milk from Grass-fed Cows
- ¼ Cup Butter from Grass-fed Cows
- 4 oz Raw Blue Cheese
- Salt and Pepper to Taste
- Rinse your potatoes well, then quarter them and toss them into rapidly boiling water until they’re tender. Once they’re tender and well-cooked, drain them and add them to your mixing bowl. With a paddle attachment, rapidly beat them until they break up and become smooth then add the milk, butter and cheese. Continue to beat them until the dairy foods are well-incorporated into the potatoes. Season with salt and pepper. Serve with a little extra cheese.