1 1/2poundspurple potatoes(sometimes they are purple on the outside and not on the inside, so make sure they are purple on the inside too!)
3tbspbutter
2/3cupmilk(any kind is fine, whole, skim, almond...)
1/2tspsalt
Optional but recommended
1-2tbsptruffle oil, or other flavored oil of choice
2tbspminced parsley
Instructions
Fill a large stock pot with water (enough to cover the potatoes well).
Wash and scrub the potatoes, then quarter them.
Once the water is boiling, add the potatoes to the pot and boil until a fork easily goes through the potato, about 20 minutes. Drain them and add them back to the same pot.
Mash the potatoes using a hand held masher. Their skins should easily dissolve and mash into the rest of the potatoes.
Now toss in the butter, milk, salt, parsley and truffle oil. Stir to combine and melt the butter. Serve immediately, or refrigerate overnight in a tupperware container and re-heat in the oven or microwave tomorrow!
Notes
Tips:
If you like truffle flavor, I HIGHLY recommend using truffle oil in this recipe! It goes great with the potato flavor (think truffle fries, but mashed!).
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