News Add a Splash of Color to Your Thanksgiving Table with Travis Lett's Purple Potatoes By InStyle Editors InStyle Editors Facebook Instagram Twitter Our editors and writers comprise decades of expertise across the beauty, fashion, lifestyle and wellness spaces in print and digital. We prioritize journalistic integrity, factual accuracy, and also having fun with every story we share. InStyle's editorial guidelines Updated on November 6, 2015 @ 12:00PM Pin Share Tweet Email Photo: Gentl & Hyers Surprise your Thanksgiving guests with this vibrant bowl of spuds and prepare for yelps of joy. Travis Lett, the masterful chef behind L.A.'s New American eatery Gjelina, favors Peruvian purple potatoes, but any small, waxy variety, preferably from the green market, will work well too. "These are a lighter alternative to butter-laced mashed potatoes," he tells InStyle. "They absorb quite a bit of olive oil, so be generous with it, along with the sea salt—add it in stages, tasting as you go." Read on for the colorful recipe. Purple Potatoes Serves: 6 Get Ready For Thanksgiving With Chef Travis Lett's Turkey Recipe Ingredients 2 lbs baby purple potatoes1/2 cup extra-virgin olive oil3 tbsp peeled fresh horseradish, finely grated2 tbsp finely chopped parsley1 tbsp chopped dill1 tsp chopped thyme1½ tsp finely grated lemon zestSaltPepper Our Favorite Fall Recipes Directions 1. In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 25 minutes. Drain well and let cool slightly.2. Using a paring knife, peel off and discard three-fourths of the skin from each potato. Transfer the potatoes to a large bowl.3. Using a fork, coarsely smash the potatoes. Stir in the olive oil, horseradish, parsley, dill, thyme, and lemon zest until the mixture just starts to come together. Season with salt and pepper, and serve warm.