Petra CarterProvencal RecipesSide DishTaste

Crushed Black Truffle Mash Potatoes

There 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.

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Crushed Black Truffle Mash Potatoes

Easy to make and a really tasty side dish.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine French
Servings 4 people


  • 1 large black truffle
  • 5 tbsp Extra virgin olive oil
  • 750 g (1.5 lbs) ‘Old’ Potatoes cut into 3cm cubes
  • 1 garlic clove peeled
  • salt and freshly milled black pepper


  • 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.
Keyword Black Truffles, Potatoes
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Petra Carter

Petra Carter is the smiling face behind the cooking school Le Pistou. The cookery school is centrally located in Uzès, right next to the tourist office and steps away from the main boulevard. The one-time garage was wholly transformed into a bright, lofted space equipped explicitly for cooking classes.

This lady - previously the food-editor of Irish Tatler - has developed several options for classes at le Pistou Cookery School. There are workshops and multi-day classes where students dive into the magic of cooking with flavours of the South of France.

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