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This is an easy mashed potato recipe, but it’s important to start with the right kind of potato. A less starchy potato, such as a Stokes Purple® potato or Okinawan sweet potato is ideal. Yukon Golds also make for great mashed potatoes. Sometimes we like to leave some of the skin on, particularly if we are using a Yukon Gold potato, as it adds a great texture to mashed potatoes.

Similar to the Hawaiian sweet potato, the Okinawan sweet potato is tubular in shape. It has a buff-colored skin with earthy spots and its flesh is violet-purple. The Okinawan sweet potato has a delicate, slightly sweet taste and a creamy texture that can be used like other sweet potatoes. Because Okinawan sweet potatoes originated from Japan, they're often confused with Japanese sweet potato. The flavor profile and color of these kind of sweet potatoes are different than any other sweet potato on the planet. They turn a brilliant indigo purple color once cooked, and with a delicate, slightly sweet taste, they have a somewhat starchy creamy texture that lends a slight flavor and texture of honey.

  • Servings 8
  • Dish Side
  • Time 45 minutes
  • Skill Professional