Okay, so picture this: me, desperately trying to impress a date (yes, still happens!). I thought, "Forget the usual pasta, let's get fancy." I saw these intensely purple potatoes at the market and thought, “Ooh, original!”. That’s how I ended up making Purée De Pomme De Terre Vitelotte. Let me tell you, the reaction was... unexpected. But more on that later. The main point is, you need to know about these amazing purple potatoes!
What Are Vitelotte Potatoes Anyway?
Vitelotte? It sounds like some obscure French wine, right? Well, almost. They're an old variety of potato, known for their deep purple skin and flesh. They’ve been around for centuries (think way, way back!) and have this slightly nutty, earthy flavor that's...well, different. Forget everything you think you know about boring white potatoes. These are the divas of the potato world.
Where can you find them? They're not exactly at every supermarket (unless you live in a super fancy part of France, maybe?), but farmers' markets and specialty food stores are your best bet. If you spot them, snag 'em. Trust me.
Why Purée Vitelotte?
So, why make a purée? I mean, you could roast them, fry them, bake them...but the purée really shows off that gorgeous color. Plus, it's super versatile. Think of it as a blank canvas (a purple canvas!) for your culinary masterpieces. Or, you know, just a really impressive side dish. And frankly, anything purple just feels a bit posh, non?
How To Make The Magic Happen
Alright, let's get down to business. This is seriously easy, even for a kitchen disaster like yours truly. You'll need:
- Vitelotte potatoes (obviously!)
- Butter (the good stuff!)
- Milk or cream (depending on how decadent you're feeling)
- Salt and pepper
- Maybe a touch of nutmeg? (Don’t tell anyone I suggested it)
Here's the basic process:
- Peel (or don't! Some people like the skin, it's a rustic thing) and chop the potatoes.
- Boil 'em until they're tender.
- Drain 'em well. Seriously, well. Soggy purée is a crime against humanity.
- Mash them (or use a potato ricer for extra smoothness).
- Stir in the butter, milk/cream, salt, pepper, and nutmeg (if you’re feeling adventurous).
- Adjust the seasoning to your liking.
Serving Suggestions (and My Date Story!)
Okay, so back to my date. I served the purple purée alongside some pan-seared duck breast. Looked amazing, right? Well, my date’s reaction was…let's just say he wasn't expecting the violet side dish. He was a tad concerned he'd been poisoned!
So, moral of the story: maybe warn your guests about the color beforehand! However, don't let my awkwardness put you off. This purée is fantastic. Serve it with:
- Roasted meats (duck, chicken, pork – you name it)
- Grilled fish
- As a fancy topping for shepherd's pie
- Just on its own, with a little drizzle of olive oil and some fresh herbs
The vitelotte potato purée is a delicious and original way to add color to your table. Try it, and you won’t be disapointed. Bon appétit!
