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Strict Standards: Declaration of Walker_Comment::end_el() should be compatible with Walker::end_el(&$output) in /home/dish/public_html/wp-includes/comment-template.php on line 0 » Blog Archive » Potato Puree with Truffle Oil

Potato Puree with Truffle Oil

This is just another way to make some yummy mashed potatoes. If you don’t have truffle oil, its not really necessary. You can also use garlic infused olive oil if you like, or season with your favourite herbs.


3 or 4 medium sized potatoes (in this one I used some kifler potatoes I had, they’re smaller but I just used the rough equivelent in volume to “regular” potatoes)
1/2 cup of cream (if you can use a thicker cream, with about 35% fat, this would probably be creamier, but in this case I used whatever I happened to have in the pantry)
2 tbsp of butter (organic preferred)
a few drops of truffle oil (or other flavour infused oil)

Wash and peel the potatoes then boil in lightly salted water until cooked through. To speed up this step, you can cut your potatoes into smaller pieces. Just watch them and poke them with a fork every now and then to check if they are cooked through yet (they should be soft when you poke them). I have pretty much perfected the timing on boiling potatoes and can judge roughly how long it will take depending how big I cut them.

Eg. If I quarter medium sized potatoes it will take about 20-25 minutes. If I cube the potato (anything around 2cm to 1cm cubes) it should only take around 10 minutes.

Once the potatoes are cooked, drain them in an ever-trusty colander (an essential kitchen item). It was Valentines day and some how I had found a heart shaped potato! How appropriate, awwww!

Pour the cream and butter into a sauce pan and bring to a boil while stiring to melt the butter. Once it has started boiling take it off the heat.

Put the cooked potatoes into a bowl or even back into the pot you were cooking them in.

Mash them (if you are lacking a potato masher, go out and get one, forks work okay if you are desperate, but you can’t go past a decent masher. Look for one where the handle is centred on the mashing head. I had a weird one that was placed to the side and I always felt like it was going to snap.)

Add 1/2 the cream mixture to the mashed potato and continue to mash and mix. Once it is mixed thoroughly, add the remainder of the mixture.

Add a couple of drops of truffle oil. (While trying to take a picture of myself adding truffle oil I had a bit of an accident and added about 1 tbsp of truffle oil. I was going to leave it, but for such a small amount of potato, the truffle was going to be pretty powerful so I opted to try and scoop most of it out. The taste ended up being okay if you are eating the potato with other things, like some vegetables, but was a bit too strong on its own. So try not to make the same mistake.)

Overall it was a delicious and creamy potato mash, the perfect accompaniment to a nice roast.. mmm.

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