Truffle Mashed Potatoes (Easiest Luxury Mash!)
Elevate your dining experience effortlessly with these mashed potatoes with truffle oil – the ultimate in simplicity meets luxury! The creamy and decadent mash is richly flavored without breaking the bank (there's no actual truffle, just truffle oil!). It's a budget-friendly, yet impressively fancy, side dish that everyone at the table will love.
Servings: 4
Equipment
- Silicon potato masher
Ingredients
- 1 pound potatoes peeled and chopped into roughly 2 inch cubes (Russets, Yukon Golds or all-purpose are good choices)
- ½ cup milk (whole)
- 2 tablespoons butter unsalted
- ½ tablespoon fresh thyme (Strip the leaves off the stalks by running your thumb and forefinger down from top to bottom.) Or use ½ teaspoon dried.
- 2 cloves garlic crushed (reduce to just 1 clove if you prefer a less garlic-y flavor)
- ¼ cup parmesan cheese grated
- 1 teaspoon mustard (Dijon mustard works well.)
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons truffle oil (Black or white truffle infused extra virgin olive oil - black is stronger and more earthy, white is milder and more garlic-y.)
To serve (optional)
- fresh chives Optional. Alternatives = green onions or fresh parsley.
- extra virgin olive oil To drizzle over the top. Alternative = extra melted butter.
Instructions
- Put the potato pieces into a large saucepan or pot. Add enough cold water to cover them, plus a teaspoon of salt. Bring to the boil, then simmer for around 15 minutes or until you can slice them with a knife easily.1 pound potatoes
- Just before the potatoes are ready, put the milk into a medium bowl with the butter, fresh thyme leaves and crushed garlic. Cover and warm in the microwave for around 30 seconds or until the butter has melted. Alternatively, warm gently in a small saucepan on the stove.½ cup milk, 2 tablespoons butter, ½ tablespoon fresh thyme, 2 cloves garlic
- Drain the potatoes in a colander. Let them steam for a minute or two, then empty them back into the saucepan.
- Pour the warm milk mixture over the cooked potatoes. Add the grated parmesan, mustard and salt and pepper. Mash until the potatoes are 'just' smooth (don't over mash).¼ cup parmesan cheese, 1 teaspoon mustard, ¾ teaspoon salt, ¼ teaspoon pepper
- Drizzle the truffle oil into the mashed potatoes. Mash again briefly until combined.2 teaspoons truffle oil
- Empty the potatoes into a serving dish and swirl the top roughly. Sprinkle with the fresh chives and drizzle with a little extra virgin olive oil, if you like.fresh chives, extra virgin olive oil
Video
Notes
Truffle oil. Find in most large supermarkets in the oil aisle, or try a deli. White or black truffle oil are both fine - generally black is stronger tasting, white is milder and more garlic-y.
Thyme. I prefer fresh, but if necessary you can substitute fresh with half a teaspoon of dried thyme. Alternatively use tarragon, oregano or basil.
Storing and freezing. You can make this truffle mash 1-2 days ahead. Cover tightly or keep in an airtight container in the fridge. When ready to reheat, reheat in the microwave for 2-3 minutes, stirring well. Alternatively, reheat gently in a saucepan with a little extra milk.
Freeze for up to 2 months in an airtight freezer container. Defrost in the fridge overnight before reheating as described above.
Nutrition
Calories: 202kcal | Carbohydrates: 22g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 614mg | Potassium: 546mg | Fiber: 3g | Sugar: 2g | Vitamin A: 319IU | Vitamin C: 24mg | Calcium: 135mg | Iron: 1mg
