Purple potato puree with miso and cayenne. It’s pretty, it’s spicy, it has umami from the miso. And it’s waiting for your spoon or piece of bread. This puree uses blue potatoes, shown above, but really any potato will work. Sweet potatoes would change the flavor, however. I was heavy-handed with the cayenne on top after plating—why not add some spice to warm up in this cold winter?
The puree shifts from blue to purple for a couple reasons. The blue potatoes lighten in color after they’re boiled. They’re (sadly) less blue when cooked than when raw. Secondly, the blue potatoes plus the red cayenne yield a more purple hue. And I also used 1 package of vegan food coloring to intensify the purple color. Feel free to omit or have some fun with it!
All you need as far as tools are a pot and a blender. And then that bread or spoon! Enjoy, and leave a comment below if you try it!
The most beautiful purple potato puree with umami and a cayenne kick.
15 Minutes
45 Minutes
1 Hour
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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