Kitchen notes · a little help before you start
Blue Mashed Potatoes
Blue Mashed Potatoes is made with potatoes, red cabbage, and milk.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American · Irish · British & Irish
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
2. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
3. Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
Get to know the ingredients
potatoes
In the method: Boil the 600 grams potatoes skin-on until you can easily slide a toothpick through one.
red cabbage (tough stems removed)
In the method: Slice the 120 grams red cabbage into thin strips and then add them to another pot, along with the 1 cup milk and 1/2 teaspoon salt, and bring the mixture to a boil.
milk
In the method: Slice the 120 grams red cabbage into thin strips and then add them to another pot, along with the 1 cup milk and 1/2 teaspoon salt, and bring the mixture to a boil.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 600 grams potatoesIngredient note
Source: 120 grams red cabbage (tough stems removed)Ingredient note
Source: 1 cup milkIngredient note
Source: 1/2 teaspoon saltIngredient note
Source: 50 grams cultured unsalted butterIngredient note
Source: 1/8 teaspoon baking soda
How to make it
0 of 6 steps completeMake room for Blue Mashed Potatoes
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Add the blue cabbage and milk mixture to the potatoes and stir everything together until the blue mashed potatoes are creamy and uniform in color.
A few questions you might have
What should I prepare first?
Set out the pot. Start with this step: Boil the 600 grams potatoes skin-on until you can easily slide a toothpick through one.
Which preparation step should I plan for?
Use the chopping, slicing or cutting preparation specified.
What check should I look for as it cooks?
Turn down the heat and simmer until the cabbage is very tender and the milk is a vibrant purple (about 20-25 minutes).
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
