Crushed Black Truffle Mash Potatoes
Petra Carter · Provencal Recipes · Side Dish · TasteThere is anything wrong with plain, old mash potatoes. However, add some truffle and there is nothing boring about this side dish! For this recipe, the potatoes are lightly crushed rather than mashed. Enjoy a side dish of crushed black truffle mash potatoes with shellfish or beef.
Crushed Black Truffle Mash Potatoes
Easy to make and a really tasty side dish.
Ingredients
- 1 large black truffle
- 5 tbsp extra virgin olive oil
- 750 g (1.5 lbs) potatoes cut into 3cm cubes (use older potatoes)
- 1 garlic clove peeled
- salt and freshly ground black pepper
Instructions
- Gently clean the truffle with a soft brush then slice as thinly as you can.
- Put in a small bowl, cover with olive oil and keep in a warm place.
- Put the potatoes and garlic into a saucepan, add 1 tbsp salt and cover with cold water.
- Bring to the boil, reduce the heat, cover with a lid and simmer for about 15-20 minutes or until soft.
- Drain the potatoes and garlic and return to the pan to dry out a little. Add the olive oil from the truffles, salt and pepper to taste, then with a fork gently crush the potatoes and garlic.
- Now stir in the truffle slivers and serve.
Tried this recipe?Let us know how it was!
From Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Bellet Vineyards So Close to Nice, FranceNext Post
Roast Pheasant with Marsala SauceRelated Provence Articles
Ratatouille: Classic Provencal Dish a Chef’s Recipe to Try
March 28, 2025
Ratatouille is one of the classic Provençal recipes that works well as a side dish with grilled meat or fish. The recipe below comes from our friends at My French Country Home. While there are probably many variations, the dish always includes fresh local vegetables. The dish is considered a summer recipe when the base …
Quick Mushroom Truffle Omelette for Two
March 27, 2019
The beautiful thing about eggs is you can eat them for any meal - breakfast, lunch or dinner. Egg dishes are generally quick to make, like this Mushroom and Truffle Omelette recipe.…
Vegan Potato Onion Rostis, Grilled Asparagus and Beets
August 23, 2022
Chef Paula Sachs developed a three-course, vegan-friendly menu for our team at Mirabeau Wine. The main course is a taste explosion of Potato Onion Rostis with Grilled Asparagus and a Beet Purée.…
Mushroom and Provençal Herb stuffed Chicken Breast with Polenta and Potato purée
February 6, 2018
This recipe combines some of the classic French flavours - chicken, wild mushrooms, cream and potato in a tasty main dish. None of the components take very long to prepare, and the polenta-potato purée can be made in advance to save time. Choose a selection of fresh wild mushrooms to enhance the flavour profile of this Provençal Herb stuffed Chicken Breast and enjoy!…
No Comment