Here they are alongside some
Kind of pretty inside.
The color might have faded a little in cooking, but they remained, quite definitely, purple.
Here they are mashed, right before I gobbled them up. Because of the color, I think I expected a difference in taste. It felt like maybe they were a bit firmer than the white potatoes after the same amount of cooking time, but that might have been my imagination. However, without looking, I wouldn't have know that my mashed potatoes were purple rather than white. They seem to mash the same.
According to a February 2008 article in Gourmet magazine, Adirondack Blues are a hybrid potato created by a Cornell Scientist in 2003. It was bred for its taste -- tested in kitchens -- rather than for storage ability and french fry-ability as most modern day hybrids.
Did you know that in the typical American Diet, the potato is the second highest source of vitamin C?
I could not find any specific nutritional facts on the purple potato, but it is considered to be high in anti-oxidants and according to a geneticist at the US Department of Agriculture, the purple potato retains 75% of their antioxidant capacity when cooked.