I started with two potatoes, a small amount of crushed garlic, about a cup of James River Cellars Hanover Red wine, and some herbs de provence. I diced the potatoes into even cubes, added them along with the garlic and the herbs into a small saucepan, and then poured in the wine to almost cover the potatoes. I cooked the potatoes in the wine until much of the wine had been absorbed. NOTE: Next time, I think I’ll add a small amount of chicken stock along with the wine… the potatoes didn’t cook quite as much as I would have liked before the wine was absorbed.
Once the potatoes were ready, I mashed them until they were fairly smooth before adding a touch of margarine and some milk to turn this into a rather unique side dish. NOTE: I wasn’t thrilled with the final purple color – next time, I think I’ll smash the potatoes and then just add a little butter, to allow the red and white colors to show through. When the potatoes were totally mashed, they turned purple…. before that, they were really pretty. I might even just toss the cooked potatoes with a small bit of olive oil and roast a touch so the colors don’t change.
Sometimes we all have “less than favorite” final results when trying out a recipe. I wanted to post this so you know that we’re all in that same boat. I have the occasional flop, just like everyone else… the idea is to learn from any mistakes and keep trying.
Enjoy the journey and keep cooking!