Cooking Fingerling Potatoes/Mashed

[LockShockBarrel]

Has anyone ever tried using mixed varieties of fingerling potatoes for mashed potatoes? I was thinking of trying it..my work (grocery store) has bags of fingerling potatoes that are red, white/yellow and purple skinned and I was thinking I might try to mash them. I haven't had any type of fingerling potato in awhile and I can't quite remember their texture and if they'd be good for mashing or not.

 

[MazdaUK]

Are they like pink fir apple? (which we have). If so they are a waxy texture and so better for salads than mashing - in different colours your potato salad would be so pretty

 

[LockShockBarrel]

I'm not sure what specific kinds they are, its just a mixed bag and the label says nothing other than "fingerling potatoes". It's been so long since I've had them though I just can't remember their texture. I know I've roasted them before and they were delish...I may just end up doing that again. Probably a better idea anyway because I don't like a ton of skins in my mashed potatoes and they're waaaay too small and knobbly to sit and peel.

 

[DeborahA]

They are best roasted because they are waxy potatoes--and the purple ones will give your mashed potatoes a strange color--not really appetizing kind of gray. We love them roasted with garlic, olive oil and salt and pepper.

 

[Aristocath]

I would not mash them again. They really are best roasted. I mashed all three colors of fingerlings to go with Salisbury steak and they were a strange gray color. Good thing I had plenty of gravy to go on them but the texture was wrong anyway.

 

[LockShockBarrel]

Hahah I hadn't even thought about the color being funny because of the purple ones, and honestly if it tasted good, I'd still eat it. But it was the texture that had me more concerned, I'll stick to roasting them