Truffle Mash

Name: Truffle Mash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 .2kg floury potatoes, peeled and roughly chopped; 75 g butter, roughly chopped; 100 mL milk; 2 tbsp. truffle oil, see intro; Small handful parsley, finely chopped

Aromatic truffle oil adds luxurious earthiness to this dish. If you’re not a fan, simply leave it out.

By The GH Kitchen TeamPublished: 20 September 2024

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Our truffle mash would be a wonderful accompaniment to our Venison Pie on a chilly autumnal evening.

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Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Cal/Serv:

300

Ingredients

1 .2kg floury potatoes, peeled and roughly chopped
75 g butter, roughly chopped
100 ml milk
2 Tbsp. truffle oil, see intro
Small handful parsley, finely chopped

Directions

1. Step 1Put the potatoes into a large pan and cover with cold water. Bring to the boil over high heat, then reduce the heat and simmer for 10-15min, or until the potatoes are tender. Drain and leave to steam dry in the colander for 5min.
2. Step 2Push the potatoes through a ricer (see GH TIP) back into the pan. Add the butter, milk, 1tbsp truffle oil and plenty of seasoning and stir over low heat until the butter melts and the mash is piping hot.
3. Step 3Spoon into a warmed serving dish. Sprinkle over the parsley and drizzle over the remaining 1tbsp truffle oil. Serve.

GH TIP

A ricer gives mash an ultra-smooth texture. If you don’t have one, you can push your potatoes through a sieve using a wooden spoon.

GET AHEAD

Prepare to end of step 2 up to a day ahead (no need to heat mixture). Cool, cover and chill. To serve, reheat gently in a pan, stirring frequently and adding more milk to thin, if needed, until piping hot.

Per serving:

Calories: 300
Protein: 4g
Total fat: 15g
Saturates: 8g
Carbs: 38g
Total sugars: 3g
Fibre: 4g

Our favourite recipes for roast potatoes

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time