26.03.2019
You can use WP menu builder to build menus

17.12.2018

No ratings yet
25
4-5

Delicious mashed potatoes, without a trace of dairy, flavoured instead with garlic, olive oil and a smidgen of truffle oil. So good, it could be your first choice over classic mashed potatoes. A great side dish for a veggie Christmas meal!

Dairy Free Garlic Mashed Potatoes with Olive Oil and a Hint of Truffle www.thefoodiecorner.gr Photo description: An overhead view of a large plate with a whole meal on it (mini nut loaves, roasted vegetables and mashed potatoes). Around the plate, half visible, are more ceramic dishes with food and a small bowl of salt. Everything is on a wooden surface.

In the past, recipes for olive oil mashed potatoes have crossed my screen quite often. I’ve always scrolled away without a moment’s thought. Mash without milk, butter and cheese? Sorry, no thanks. I am THE biggest fan of classic mash, and if I may say so myself, make the best. Even the Mister, who never ever ate it, eats mine. Only mine.

So what happened? Well, last month I was preparing a holiday feature for a food magazine here in Greece. Greeks eat way too much meat so I thought I’d make a change and suggest a veggie Christmas menu. I’ll be posting all the recipes here over the next few days so stay tuned!

Anyway, this recipe occurred by accident. I was planning on three dishes but wanted to have some mash for the photos, purely as a prop. When it came to actually boiling the potatoes and mashing them, I thought well I might as well pop some olive oil in there to make it look smoother (and I wasn’t prepared to throw it after the shoot, so I wanted to make it at least edible). Then one thought led to another and since I had a jar of garlic paste that needed eating up, I added some to the mix. Then I had one of those lightbulb moments of mine and remembered the bottle of truffle oil under my sink. In it went. Just a tiny bit, it’s super strong!

Dairy Free Garlic Mashed Potatoes with Olive Oil and a Hint of Truffle www.thefoodiecorner.gr Photo description: A close view of mashed potatoes on a ceramic plate. The top is uneven, with pools of olive oil here and there, and a small bunch of chives arranged at the side.

My goodness. It was gorgeous. So from a prop, this mash became part of the feature. You don’t need to be on a dairy free diet to appreciate the flavour, however, you do need to like truffle! And that’s the only reason this isn’t a vegan dish. Give it a try, it’s also a great alternative for someone looking for a lighter version of mashed potatoes.

Curious about the other dishes in the photo? They will be up soon!

Ingredients

600 gr potatoes, peeled and cut into large pieces (weighed after peeling)

2 tsp salt, divided

2 Tbs olive oil

1 Tbs garlic paste (I used a mild one, you can use your favourite, or even mash in a clove or two of roasted garlic)

1 Tbs chives, finely chopped (or to taste)

1/8 tsp white pepper, freshly ground + extra to serve

truffle oil, to taste

Step 1

Place the potatoes in a saucepan, cover with cold water and put them on to boil. When boiling add 1 ½ teaspoons salt and leave for about 20 minutes or until easily pierced with a fork. Drain, reserving half a cup of the water.

Step 2

Return the potatoes to the saucepan and add 2 tablespoons of the water you reserved along with the olive oil, garlic paste, chives, white pepper, ½ teaspoon salt and truffle oil. Mash with a masher until smooth. You want them to be quite stiff. If necessary, add more of the reserved water.

Step 3

Try the mash and adjust seasoning and truffle oil if necessary.

Note:
Truffle oil varies in strength of flavour depending on the brand. Start with a few drops and increase according to your preference. You shouldn’t need more than half to one teaspoon.

No ratings yet

So, what do you think? Leave me a comment!

No comments yet