Spectacular to look at and incredibly delicious, purple potatoes add character to any dish with their flamboyant colour and velvety texture.

To make the soft mousse we are offering in this recipe, we have used the Violet Queen potato variety. It is a variety with purple flesh and skin and a semi-firm texture, with small, even-shaped tubers with an excellent flavour.

Ingredients for 4 people
Violet Queen purple potatoes, 400 g
Leek, 20 g
Vegetable stock, 500 ml
Extra virgin olive oil, 2 tablespoons
Butter, one knob
Salt, a pinch
Pepper, to taste

Preparation
Wash and peel the potatoes, dice them and put them to one side. Finely chop the leek and brown it over a low heat in a non-stick pan with two tablespoons of extra virgin olive oil. Add the potatoes and cover with the stock. Cook for about 20 minutes. When the potatoes are soft and the stock has been absorbed, blend everything with a hand-held blender. Add the butter and season with salt and pepper. Serve the mousse in small bowls and use it as a mouthwatering starter or to accompany delicious meat or fish main courses.

Image by Nungning20 from Shutterstock