Take your regular potato mash up a step with my Truffle Oil Mashed Potatoes Recipe. But don't worry, there's a way you can do it without breaking the bank!
You can get the AMAZING flavour of truffle in surprisingly cheaper than you might think with truffle oil. I haven't seen it around much in the supermarkets, but at specialty markets, there's usually some oil and vinegar vendors who make it!
The mashed potatoes with the creamy milk, butter and then the flavour bomb from the spring onion and truffle oil is a match made in heaven. It's a fancy-sounding dish you can serve to guests, but between you and me, it's really easy and affordable to make.
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Truffle mash ingredients
Potatoes. You can use whatever potatoes you normally use for mashing. I use all-rounder potatoes (the dirt brushed ones) because it's normally what I have in my cupboard.
Truffle oil. Duh, it's in the name.
Salted butter. Flavour and helps the creaminess.
Milk. Helps the creaminess of the mash potatoes.
Spring onion. I love a bit of texture difference in my mash potatoes so I add in spring onion. These are optional, but very delicious!
How to make mashed potatoes truffle oil
- Wash and peel potatoes
Wash and peel potatoes with a vegetable peeler. Slice into quarters and place in a large pot of cold water (enough to cover the top of the potatoes by about an inch.
Starting them in cold water and then bringing them to the boil prevents the outside from cooking too fast and leaving the inside hard. - Boil potatoes
Place the pot with the potatoes and cold water on the stove over medium heat and bring to the boil. Continue to boil until the potatoes are soft (You can check this by poking them with a fork or skewer). Drain.
How long this takes depends on your stove. Mine takes about 20 minutes. - Mash
Using a potato masher or a fork, mash the potatoes with the milk, butter and oil until desired consistency.
You could also use a stick blender or a hand mixer to mash them really smooth. Be careful not to over-blend as they will become gluggy!
Add spring onion, salt & pepper and stir in gently. Top with extra spring onion and salt & pepper to taste.
Mashed potatoes meal ideas
Mashed potatoes makes an excellent carb element to a meal because they are affordable, easy to make, and easy to "dress-up" with extras like the truffle oil.
You can make a vegan mashed potato meal by substituting the dairy elements and then piling on the goodness with some veggies and protein.
Serve truffle mashed potatoes with
There are so many meals to go with mashed potatoes with truffle. While truffle is a strong flavour, you can adjust it to suit your preferences (or even substitute it for a garlic & onion oil) and work it around the meals you're cooking.
My favourite meals with mashed potatoes is:
Truffle oil mash FAQs
Potatoes high in starch help add the fluff to the mash potatoes. You want to avoid waxy potatoes as they hold their shape too well after cooking and don't mash well.
You can easily make mashed potatoes with truffle dairy-free by substituting the dairy elements for non-dairy.
You can change the cream milk out for plant-based - I would recommend soy as it is normally the creamiest of the selection (don't worry, you can't taste it).
Remove the butter and add in nuttelex instead. It won't be quite as creamy, but I guarantee it's still delicious!
There are so many meal ideas for mashed potatoes. You can have it as a side to your classic Roast Turkey or Baked Ham, or something lighter like a Salmon with Salsa Verde.
It can be the carb component to any dish, really. So mix-and-match!
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Recipe
Creamy Truffle Oil Mashed Potatoes Recipe
Ingredients
- 8 Potatoes See Note 1
- 1 cup Milk See Note 2
- 2 tablespoon Butter See Note 2
- 2 tablespoon Truffle oil See Note 3
- 1 cup Spring onion diced, optional
- Sea salt to taste
- Cracked pepper to taste
Instructions
- Wash and peel potatoes (the dirt brushed ones are best for mashed potatoes). Slice into quarters and place in a large pot of cold water (enough to cover the top of the potatoes by about an inch.
- Place the pot with the potatoes and cold water on the stove over medium heat and bring to the boil. Continue to boil until the potatoes are soft (You can check this by poking them with a fork or skewer). This takes about 20 minutes. Drain.
- Using a potato masher (or a fork) mash the potatoes with the milk, butter and oil until desired consistency.
- Add spring onion, salt & pepper and stir in gently. Top with extra spring onion and salt & pepper to taste.
Notes
All-rounder potatoes (the dirt brushed ones) are best for mashing. Waxy potatoes don't mash as well and leave hard clumps. I have made mashed potatoes will all different types of potatoes before and it DOES work, but the texture is what will vary. Note 2 (Dairy)
Substitute for soy milk and nuttelex if dairy-free or vegan. Note 3 (Truffle Oil)
You can adjust this to your preferences. Start with a little, taste, then add some more.
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