Parmesan Purple Potato Mash

So finally, a non baby post!  I promise I do have a life outside my child. I mean... I do have to eat!  This week Jeff and I stopped by the farmers market downtown Grand Rapids, which if you haven't been there yet (they just opened) you should definitely get there. They have an outdoor market that I don't believe will be open all year, but also an indoor section full of shops like a bakery, meat and fish market, juice shop, florist, cheese and wine, dessert shop and a lot more that you can enjoy all year long.  

When we went this week we found some purple potatoes! They don't sell those at the grocery store surprisingly and we've been meaning to try them out so we picked some up. 

 And since Jeff loved them, I thought I would share the recipe. 

Ingredients:
8 Sm/Med Purple Potatoes
1/4 C Milk
1/4 C Parmesan Cheese
1/8 C Butter -I'm guessing since I eye-ball it
Fresh Chives
Fresh Parsley
Salt and Pepper to taste

Directions:
1. Bring a pot of water to a boil.
2. Wash and peel your potatoes. Cut them into bite size chunks and toss them into your boiling water. Cook until fork tender. Drain the potatoes leaving about a half a cup of the remaining water.

3. Add the rest of the ingredients and mix.

That's it! Like the easiest recipe ever.  As you see, there was no mashing needed.  These potatoes disintegrate much more than regular potatoes.  As you as you start mixing the ingredients they fall apart into pieces so it turns out to be like a chunky mash without mashing.  Less work for you. Even better.