Purple Mashed Potato Pancakes with Wild Rice

Move over white potatoes! These purple mashed potato pancakes have a more enticing hue and are richer in antioxidants. They’re also made without butter and other dairy ingredients often found in mashed potatoes. My apologies in advance for the lack of a finished recipe photo. This is a time-tested recipe. We just haven’t snapped a good picture yet. And I didn’t want to hold out any longer on updating this wonderful recipe. The resultant pancakes look similar to ordinary mashed potato pancakes but have a deep purple hue and are spiked with chewy grains of wild rice.

We’re Wild for these Purple Mashed Potato Pancakes

This recipe was shared with us more than 15 years ago by Debra Stark, founder of Debra’s Natural Gourmet in Massachusetts. We’ve updated the recipe, included some options, and added a nutrition facts. We also have answers to some FAQs below.

What Are Purple Potatoes?

They are indeed a type of potato that’s grown in mountainous regions. They are similar to Russets in texture, and thus work well as mashed potatoes. But they have an earthier and slightly nutty taste. Like Russets, they are available year round.

Where Can I Find Purple Potatoes?

Though they are considered specialty produce, you can find purple potatoes in many mainstream grocery stores. They are also sold in most large natural food markets. Look for them near the other types of potatoes.

Are Purple Potatoes Healthy?

Potatoes in general are healthier than we get from the credit for. They are rich in fiber, potassium, and various vitamins. Purple potatoes also are also high in antioxidants. As many of you know, produce colors reflect some of the antioxidants in them. So it’s unsurprising that purple potatoes are rich in anthocyanins, the same antioxidants as blackberries and blueberries.

Can I Substitute Other Potatoes?

If you can’t find purple potatoes, russet potatoes, yellow potatoes, or even sweet potatoes can be substituted. You could even use purple sweet potatoes! Of course, these mashed potato pancakes will have a slightly different taste and consistency with different potatoes.

What Is Wild Rice?

Wild rice is actually a grass, not a grain. It’s longer than grain rice and is nearly black in color when raw. It’s native to the US and has a firm chewy texture and slightly nutty taste.

Where Can I Find Wild Rice?

Wild rice is sold in many mainstream grocers, but it’s more readily available in natural food stores. Most grocers sell wild rice blends, which just contain a small amount of wild rice with other types of white or brown rice. Wild race is typically sold near the grain rices.

Can I Substitute a Different Rice?

You can substitute another type of rice, but cook it for the time indicated on the package. Types of rice will not need to cook for a full hour. If you can’t find plain wild rice, a wild rice blend is a good option.

Should the Recipe Contain Flour?

These purple mashed potatoes pancakes are meant to be flourless! Debra’s recipes tend to focus on naturally gluten free and often dairy free.

What Dairy-Free Sour Cream Do You Recommend for Serving?

For a homemade option, I really like my Cashew Sour Cream (pictured below) on these purple mashed potato pancakes. If you prefer to use store bought, see our taste test for the Best Dairy-Free Sour Cream.

Special Diet Notes: Purple Mashed Potato Pancakes

My ingredients this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, soy-free, added sugar-free, plant based, and vegetarian. The recipe includes an egg-free, vegan option.

Debra Stark

Dairy-Free Purple Mashed Potato Pancakes

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These awesome potato pancakes have a nuttier and richer flavor than ordinary versions.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Appetiser

Cuisine: American

Calories: 266

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 cup water
• ⅓ cup wild rice
• 1 ½ pounds purple potatoes
• 2 tablespoons olive oil plus additional for frying
• 1 medium onion diced
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 eggs

Method

 

1. In a small saucepan, bring the water to a boil. Add the wild rice, cover, and simmer for 1 hour.
2. Drain the rice if any water remains.
3. As the rice cooks, steam the unpeeled potatoes until they are easily pierced by a knife.
4. Mash the potatoes with a fork in a medium bowl.
5. Heat the 2 tablespoons oil in a skillet over medium heat. Add the onion and sauté until soft and translucent, about 3 to 5 minutes.
6. Add the cooked wild rice, cooked onion, eggs , salt, and pepper to the purple mashed potatoes. Mix lightly with fork. Don’t smush the mixture with a spoon.
7. Add just enough oil to your skillet to cover the bottom. Place it over a medium heat. Once hot, spoon large tablespoons of the potato mixture into the pan. Allow the pancakes to fry for 4 minutes on one side. Clip and cook for a few minutes more on the other side. They should be lightly golden on both sides.
8. Serve the purple mashed potato pancakes hot or at room temperature.

Nutrition

Serving: 1Calories: 266kcalCarbohydrates: 37gProtein: 8.3gFat: 9.4gSaturated Fat: 1.7gSodium: 407mgFiber: 3gSugar: 1.5g

Notes

Garnish Options: For the perfect finish, top these potato pancakes with a dollop of dairy-free sour cream, applesauce, or drizzle of tahini.

Make Ahead Option: You can make this recipe up to a day ahead. Reheat the cooked purple mashed potato pancakes in a 350ºF oven for 10 minutes.

Baked Mashed Potato Pie Option: Pat the potato mixture into two well-oiled pie plates. Brush the tops with oil. Bake them in a 350ºF oven until lightly browned around the edges, about 30 minutes or so. Cut into wedges, and serve.

Garlic Option: When the onion is almost cooked, add 2 crushed garlic cloves, and sauté for 1 minute.

Vegan Option: You can simply omit the eggs, but the potato pancakes will be a little more crumbly. Alternatively, you can substitute 1/3 cup aquafaba, flax or chia eggs, or powdered egg replacer. These will add a little more moisture and a little more binding power, but they'll still be a touch more fragile than the version with eggs.

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Also enjoy this Dairy-Free Purple Potato Chowder Recipe!