Description
These truffle mashed potatoes are just like the classic we all know, just a little fancier without breaking the bank. So creamy and easy to make!
Ingredients
- 1000g Yukon potatoes, peeled and chopped
- 1 tsp sea salt, divided
- 2 cloves garlic, grated
- 2 tbsp butter
- 1/2 cup creme fraiche (100g)
- 1 cup milk (I used cashew milk)
- 1/2-1 tsp truffle oil (add less or more based on strength*)
Instructions
- Boil the potatoes in a large pot of boiling water with ½ tsp of sea salt for 15-20 minutes or until they are soft.
- Drain the potatoes and return them to the pot.
- Mash the potatoes with a potato masher (it doesn’t have to be perfect) and add grated garlic, butter, creme fraiche, half of the milk, and the remaining ½ tsp of sea salt.
- Use a handheld mixer to mix everything together until the potatoes are smooth and creamy.
- Add more milk as needed.
- Lastly, when you’re almost done mixing, add the truffle oil.
- Serve with more melted butter on top if desired and enjoy!
Notes
*Truffle oil: Taste the potatoes before you add more truffle oil. Adding too much makes the potatoes overwhelmingly truffle flavored and almost spicy. Less is more here! I find ½-1 tsp to be ideal for the amount of potatoes in this recipe.
Vegan: You can make it vegan by using only cashew milk and no creme fraiche and swapping the butter for vegan butter. You might have to add a little more milk to make up for the creme fraiche.
Handheld mixer: If you don’t have one, you can mash the potatoes just as well with a potato masher alone. I like to use a mixer to get them extra smooth but either option works.
Nutrition
- Serving Size:
- Calories: 371
- Sugar: 3.1 g
- Sodium: 462.6 mg
- Fat: 18.3 g
- Saturated Fat: 10.7 g
- Trans Fat: 0 g
- Carbohydrates: 45.6 g
- Fiber: 5.3 g
- Protein: 6.7 g
