Mashed Purple Potatoes w/ Parmesan & Bacon

This recipe is a fine example of how keeping it simple sometimes is the best decision! It also happens to be gluten free.

For this recipe I used Danu Hof's purple potatoes (they are based in Mancelona, find them on their Facebook page)! The potatoes have such amazing flavor, color, and freshness. Make sure to find as many ingredients as you can from your local farm market, you won't regret it.


1 clove of garlic, diced very small

1-2 slices of bacon

A few tablespoons of butter

1 lb Purple potatoes (at least), cleaned really well

Salt and pepper to taste

Parmesan cheese, micro-planed


  1. Get a medium sauce pan to cook the bacon and garlic in. Heat it up to medium high and once hot, add the bacon in. Cook until about half way done, then add in the diced garlic.

  2. While the bacon and garlic is cooking, get your potatoes diced and into water in a larger sauce pan that will fit all the potatoes and extra space so water doesn't splash out. I like to cut the potatoes in 1 1/2 inch cubes and I also leave the skins on, but that is personal preference. You can skin the potatoes if you want. Add a very generous amount of salt to the water, then put the water and potatoes on the stove and turn it up to high to get it boiling.

  3. Once the bacon and garlic is cooked, remove it from the pan. Scrape the bits off the bottom of the pan with a spatula. Leave the drippings in the pan and set off to the side. Dice up the bacon into small bits and set them off to the side.

  4. Once the potatoes are soft enough to stab through with a fork, drain the water off and put the potatoes in the pan with the drippings from the bacon and garlic bits.

  5. Add in a few tablespoons of butter, a few tablespoons of micro-planed parmesan cheese, at least a 1/4 teaspoon of salt and pepper (to start), and the bacon and garlic bits.

  6. Mash everything!! Do it when the potatoes are still really hot so that they melt the butter and the cheese. I like to mash the potatoes until they are falling apart, but they still have a little bit of texture to them. Otherwise they can get gummy very easily.

  7. Taste and season as needed! It will need more sat for sure, but the parmesan actually adds a fair amount of salty flavor too.

  8. Serve with extra parmesan on top if desired, and of course, microgreens!! I paired my potatoes with an Apple Onion Pork dish! It was delicious.

Happy Cooking,

Gabby Waterman

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