Brain Food Recipe: Smashed Purple Potatoes

Image courtesy Flickr/Kathryn Decker

We most commonly encounter potatoes in the MAD as french fries and potato chips. Potato chips were the food most clearly linked to obesity in a large study by Harvard Medical School. But small colored potatoes are loaded with nutrients. Keep the skin on to ensure you get these spuds’ full dose of iron, folate, fiber, and B6. One medium potato contains twice as much vitamin C as a tomato, and potatoes are a good source of iodine needed for a healthy thyroid gland. A stellar set of phytonutrients includes kukoamines that lower blood pressure and chlorogenic acid, a powerful antioxidant that helps regulate blood sugar. We add grass-fed butter for some belly-reducing CLA.

I’ve spotted purple potatoes at a local farmers’ market, some Meijer stores, and even at Trader Joes (but you’ll want to call ahead to check individual store availability). If you’ve got a great source for colored potatoes, please share!

Serves 4
Prep time: 20 minutes. Cook time: 20 minutes.


8 medium purple potatoes
1 cup whole milk
2 tablespoons butter
Salt and freshly ground black pepper


Scrub any dirt from the potatoes, then boil them for 20 minutes. Briefly rinse with cold water. Smash with a fork. Mix in milk, butter, and salt and pepper to taste.

As seen in The Happiness Diet

Drew Ramsey, MD

Drew Ramsey, M.D. is a psychiatrist, author, and farmer. He is a clear voice in the mental health conversation and one of psychiatry’s leading proponents of using nutritional interventions. He is an assistant clinical professor of psychiatry at Columbia University College of Physicians and Surgeons.

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