Purple Potato Puree with Miso and Cayenne

• 3 lbs purple potatoes, scrubbed 
• 2 tsp cumin
• 3 tbsp apple cider vinegar
• 2 tbsp white miso
• 2 cloves garlic, sliced
• 1 tsp salt
• 1 tsp cayenne, plus more for dusting
• 1 tsp thyme leaves (remove from stems), plus more for dusting
• 1 packet vegan food coloring, optional
• 1/2 cup extra virgin olive oil

Step 1

Boil the cleaned potatoes in a large pot with salted water. Once tender—your knife pierces them easily—drain the potatoes and let cool. 

Step 2

Add the potatoes to a high-speed blender with all ingredients except the olive oil. Blend until mostly combined. Slowly stream in oil with the motor on low until velvety. Taste for spice and salt. Add to bowls and top with more thyme and cayenne, if desired. 

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