We have these gorgeous Peruvian Purple Potatoes at the restaurant and so I couldn’t pass up using them for a special last week and so I paired them with Pan Seared Pork Tenderloin and Brandy Sage Cream. The purple color of the potato was so intense prior to adding cream that I almost hesitated doing so. However, the dish came out beautiful and incredibly flavorful. The whole grain mustard smashed potatoes offers a sharp contrast to the brandy sage cream and all the flavors work perfectly with the pork tenderloin.

For the potatoes I boiled them until fork tender, strained them really well and mashed lightly with a fork—leaving large pieces intact. I then added a mixture of hot heavy cream and melted butter for a smooth consistency and then folded in minced green onion, parsley, whole grain mustard and salt and pepper to taste. For the brandy sage cream sauce, I sauteed onion and garlic until soft, deglazed with brandy, reduced, added a bunch of fresh sage leaves and heavy cream. I simmered the cream until it thickened slightly and to combine all of the flavors, which I then blended the mixture really well and finished with salt and pepper to taste. Enjoy!