Instructions: To make potato baskets: Line inside of an (8-ounce) non-stick ladle with 1 layer of potato slices. Spray top of potatoes with non-stick cooking spray. Put

(6-ounce) non-stick ladle on top of potatoes, press down and deep fry in hot oil until potatoes brown and form a basket when released. When cool, put potato basket in center of serving plate. Repeat to make 4 baskets.

For purple mashed potatoes: In food processor fitted with mixing blade, combine purple potatoes, cream, butter, salt, pepper and garlic and whip until smooth and creamy. Pipe mashed potatoes into baskets to fill half full.

For vegetables: Bring large pot of water to boil. Blanch beans, carrots, turnips and asparagus. Drain. Place olive oil in large saute pan over medium heat. Add red pepper, yellow pepper and mushrooms. Add blanched vegetables and saute 1 minute. Top mashed potatoes in basket with vegetables. Pipe more mashed potato on vegetables for garnish.

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