If you’ve clicked on this post wondering if I combined a bottle of rosé with a mashed potato recipe…I’m sorry to disappoint. While I do tend to have a glass of rosé about once a night in the spring & summer with dinner, I don’t add it to my mashed potatoes.
These rosé mashed potatoes are named as such because that’s what my husband called them the first time I made them due to their color & I have to admit, they are pretty and add a splash of color to your plate. So where can you get these pink potatoes and what are they called?
Where to find Mountain Rose Potatoes
This variety of red potato is called Mountain Rose. We ordered them from Territorial Seed in Oregon and planted them in either late March or early April. They were very easy to grow though our soil was too compact so I think we got a smaller crop than normal (but still have plenty from our harvest!)
You probably won’t find these potatoes in your normal chain supermarket. Unless you grow your own, you’ll have to do your own research for the area you live in. We decided to grow these pinkish purple potatoes in our garden this year and I didn’t realize they’d actually be colorful once harvested and cooked.
Rosé Mashed Potatoes
1 pound mountain rose potatoes
2-4 cloves garlic, minced (optional)
1/2 cup half-and-half or whole milk
3 tablespoons butter (we use Kerrygold Irish butter)
Salt & pepper to taste
- Peel and chop the potatoes and add them to a pot. Add minced garlic to pot. Cover with cold water. Bring to a boil over medium-high heat.
- Cook potatoes for 20 minutes, checking tenderness. Drain well.
- Add half-and-half and butter to pot with potatoes and garlic. Using a potato masher, mash potatoes until creamy.
- Add salt and pepper to taste.