Incredible Truffle Mash

I first had truffle mash at Chef’s Table in Chester. I remember the meal so keenly – it was a pie, with this truffle mash on the side. It was – well – incredible.

This was probably five years ago now, if not more. Since then, I’ve been playing with my own truffle mash recipe and trying to reach at-home perfection.

And here it is. My delicious, creamy truffle mash, best served with a hearty stew or Slow Roast Lamb.

Making Truffle Mash

Mashed potatoes made at home can often be a bit of a disappointment. The reason they can’t live up to those ones from a restaurant is the amount of butter – I remember hearing one chef (maybe Gordon Ramsey or Tom Kerridge?) saying that they made their mash 1:1 with butter. That’s the same amount of butter for the same amount of potatoes. No wonder it’s delicious.

But I’m yet to meet a home cook who wants to make their mashed potatoes with that much butter – including myself. It just seems a little bit too OTT.

This recipe has nowhere near that amount of butter, but it is still creamy and delicious. The truffle oil brings a smoothness and depth of flavour that will make you come back to this recipe time and time again.

The key is really mashing your potatoes until they are very smooth. To do this, you need to cook them for long enough in the first place. No lumpy or grainy mash here!

Truffle Oil

Like in my The Most Incredible Stir Fried Kale, this recipe uses truffle oil.

You could use fresh truffles, but truffle oil is a cost effective way of getting that truffle flavour without spending too much cash. A small bottle goes a long way.

Incredible Truffle Mash

Save This Recipe
Harriet Young
A tasty side dish with a little bit of luxury
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Servings 4 people

Ingredients
  

  • 500 g white potatoes
  • 50 g butter
  • 3 tbsp truffle oil

Instructions
 

  • Peel your potatoes and roughly cut them into chunks about an inch in size.
  • Put into a large saucepan and cover with plenty of cold water.
  • Put the pan on a medium heat and let it come to a boil. Cook gently for 30 minutes or until a blunt knife can go through the potato chunks without resistance.
  • Drain the potatoes then return them to the saucepan. Add the butter and mash well.
  • Pour in the truffle oil and some salt and pepper, and continue to mash. You want it to be really smooth. Taste and adjust the seasoning if needed. Enjoy!
Keyword potatoes

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.

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