Purple Truffle Mashed Potatoes
These bright and beautiful purple potatoes are the perfect way to add a pop of color, while adding savory deliciousness with the truffle oil!
- 2 pounds purple potatoes (sometimes they are purple on the outside and not on the inside, so make sure they are purple on the inside too!)
- 3 tbsp butter
- 1 tbsp truffle oil (extra if you want)
- 1/3 cup milk (any kind is fine, whole, skim, almond...)
- 1/2 tsp salt
Fill a large stock pot with water (enough to cover the potatoes well).
Peel about 1/3 of the potatoes and discard their skin (optional). For the rest of the potatoes, wash and scrub them until clean. Quarter all of the potatoes.
Once 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 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!