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.
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