Truffle Mashed Potato Recipe
These Truffle Mashed Potatoes are creamy and elegant, with truffle oil to bring extra earthy umami and tons of aromatic flavour.
INGREDIENTS
450g potatoes (such as King Edward or Maris Piper)
125ml milk or cream
1tbsp unsalted butter
½ tsp salt (add more to taste)
2 tbsp TRUFFLE OIL (to add flavour, not for frying)
chives
METHOD
1. Peel all the potatoes. To get the creamiest mashed potatoes, peel the potatoes completely using a vegetable peeler, leaving behind no skin or blemishes.
2. If you like some potato peel chunks in your mashed potatoes, just leave a couple of strips of peel on the potato during this process.
3. Once peeled, chop your potato into roughly 2-inch pieces. The chunks do not need to be perfectly uniform by any means but try your best to keep them similar in size. This will ensure that they cook evenly, keeping the consistency of your potatoes creamy throughout.
4. Bring water to a rolling boil in a large pot. Then, carefully drop your potato chunks into the boiling water. Boil your potato chunks for about 15-20 minutes, until you can easily pierce the potatoes with a fork.
5. Once you’ve drained your water, add the boiled potato chunks to a large mixing bowl and mash. If you don’t have a potato masher, you can use a fork to mash the potatoes.
6. Add half of the milk or cream. Use a hand mixer to whip and assess the consistency. Add the rest of the milk or cream until you are happy with the texture. Depending on the exact size and tenderness of your potatoes, you may need a little more.
7. Next, add the butter, salt, and truffle oil
8. Serve the mashed potatoes with a swirl (just use the back of the spoon) and top them with a little extra truffle oil and some chopped chives for freshness and colour.
9. These mashed potatoes with truffle oil will stay fresh for up to 5 days in the refrigerator in an airtight container. You can also freeze them for up to a full year.
Recipe originally found at: https://marleysmenu.com/truffle-mashed-potatoes/