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–+ servings
Truffled Mashed Potatoes cenital
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4.92 from 25 votes

Truffle Mashed Potatoes

Fast and Easy to make. Excelent as side for any dish.
Prep Time2 minutes
Cook Time13 minutes
Total Time15 minutes
Course: Breakfast & Brunch, Side Dish
Cuisine: Holidays, Italian-Inspired
Diet: Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: potatoes, quick, rosemary, truffle mashed potatoes, truffle oil
Season: Fall Recipes, Year Round
Diet: Gluten-Free, Grain-Free, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian
Method: No bake, One-Pot, Steamed or Boiled
Ingredient Group: Vegetable Recipes
Servings: 5 Servings
Calories: 220kcal
Author: Gustavo De Obaldia
Cost: $4

Equipment

Ingredients

  • 5 potatoes medium, boiled with skin on
  • 1 tablespoon olive oil extra virgin
  • 1 tablespoon black truffle oil
  • 1 tablespoon nutritional yeast cheesy kind
  • 1 tablespoon rosemary fresh sprig, chopped
  • 2 tablespoon salt one for seasoning and one for the boiling water
Cups - Metric

Instructions

  • Boil: In a large pot, add potatoes and a sprig of rosemary to cold, salted water. Heat over medium-high until the potatoes are fork-tender, skins and all. Remove the wilted rosemary sprig.
  • Drain: Remove the potatoes from the water once done.
  • Combine: In a bowl, bring together all ingredients. Use a potato masher or electric mixer to blend until you achieve a fluffy texture. For extra creaminess, introduce warm plant milk to the mix as needed.
  • Season: Give them a taste and adjust the salt and pepper to your preference.
  • Garnish: Top off with chopped parsley or, for a touch of flair, a fresh rosemary sprig, and serve them up warm.

Notes

Serve warm.
See post tips for additional information to make the perfect mashed potatoes.

Nutrition

Calories: 220kcal | Carbohydrates: 38g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 1408mg | Potassium: 931mg | Fiber: 5g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 42mg | Calcium: 32mg | Iron: 2mg