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Ingredients

• ✓ purple potato
• yukon gold potato
• milk
• butter
• garlic
• salt
• black pepper
• green onion
• feta cheese

Instructions

1. 1 Peel and cube purple and Yukon Gold potatoes, keeping them separate.
2. 2 Place each type of potato in a large pot and cover with salted water; bring both pots to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Return to individual pots and mash.
3. 3 Meanwhile, heat milk in a saucepan over low heat, stirring continually until hot; do not scald. Mix in butter, garlic, salt, and pepper; stir until butter is melted and garlic is fragrant, about 2 minutes. Remove from the heat. Pour 1/2 of the milk-butter mixture into each pot of mashed potatoes and stir to combine.
4. 4 Scoop both potato mixtures into a large serving bowl. Very gently stir the potatoes together for a swirl effect without totally combining them. Sprinkle with green onion and feta and serve.

By Allrecipes Member

Ingredients

• ✓ purple potato
• cheddar cheese
• half and half
• all-purpose flour
• butter
• ham
• tomato
• red potato
• potato
• rosemary
• thyme
• sage
• chicken base
• water
• carrot
• onion
• ham hock

Instructions

1. 1 Combine ham hock, onions, carrot, water, chicken base, sage, thyme, and rosemary in a large slow cooker. Cover and cook on Low, 8 hours to overnight.
2. 2 Stir potatoes and tomatoes into the soup and cook on Low, 3 to 4 hours more.
3. 3 Remove ham hock, shredding with 2 forks, leaving behind any meat. Add cubed ham.
4. 4 Meanwhile, melt butter in a saute pan over medium heat. Whisk in flour until it is thick, aromatic, and slightly browned, 15 to 20 minutes. Add half-and-half until it is gravy consistency. Add mixture to the slow cooker and mix well. Serve with Cheddar cheese.

By Kristy Walker

Ingredients

• ✓ purple potato
• vegetable oil
• russet potato
• onion
• egg
• potato starch
• potato starch
• kosher salt
• black pepper
• balsamic vinegar
• white vinegar
• microgreen
• sour cream
• harissa

Instructions

1. 1 Preheat oil in a 10-inch skillet to 350 degrees F (175 degrees C). Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Put shredded russet potatoes and 3 tablespoons onion on a clean kitchen towel; squeeze out as much moisture as possible, then transfer to a bowl. Put shredded purple potatoes and remaining 3 tablespoons onion in the same towel; squeeze out as much moisture as possible, then transfer to a separate bowl.
3. 3 Whisk 4 eggs, 1/2 cup plus 2 tablespoons potato starch, salt, and pepper in a large bowl until smooth. Transfer 1/2 of the egg mixture to another large bowl; stir in balsamic vinegar and fold in purple potato mixture. Fold russet potato mixture into remaining egg mixture.
4. 4 Drop four 3-tablespoon portions of batter at a time into the hot oil and flatten with a spatula. Fry, turning once, until golden brown, about 8 minutes. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining potato mixture.
5. 5 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in white vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes.
6. 6 Remove the eggs from the water with a slotted spoon and dab on a kitchen towel to remove excess water. Top pancakes with poached eggs and microgreens. Serve with sour cream and harissa.

By Juliana Hale

Ingredients

• ✓ purple potato
• lime
• cilantro
• mint
• green onion
• red onion
• red bell pepper
• jalapeno pepper
• potato chip
• water
• sugar
• hot sauce
• cumin
• garam masala
• tamarind paste
• lime
• greek yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
3. 3 Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate.
4. 4 Squeeze lime juice from halves over top and enjoy!

By John Mitzewich