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Blue Cheeze Mashed Potatoes, Dairy-Free

Blue Cheeze Mashed Potatoes, Dairy-Free

Have you ever had mashed potatoes so good that you just ate them straight out of the pot? Well, you are about to! I thought I’d give this new recipe a whirl and they definitely did not disappoint. The blue cheese takes this clean eating recipe to a whole new level, plus my secret ingredient makes it irresistible. Read on for my surprise ingredient and let’s make some magic in your very own kitchen. Let’s create a killer blue cheese creation; these blue cheeze mashed potatoes are dairy-free and believe me you’d never know it!

These mashed potatoes aren’t your typical mashed potatoes lathered in butter, but they’re just as tasty! I have a secret ingredient that you wouldn’t think to put in your mashed potatoes. My secret ingredient to this recipe is the almighty black truffles. Those musty, earthy, smelly and delicious delicacies we all hear about, and hopefully you had the opportunity to entice your very own taste buds with them in some recipe or dish. These truffles were well secured and preserved in a jar, which I brought back from Italy. They have a subtle aroma, and a taste once described as mixture of “chocolate and earth”. Truffles are better utilized through cooking which brings out as much of that subtly earthy chocolaty flavor as possible.

Blue Cheese Mashed Potatoes, Dairy-Free

By the way, in case you are wondering, white truffles taste quite different than black. Black truffles are harvested mainly in Italy, Spain, and France, where it grows under the shades of oaks, hazelnut, chestnut elm and other poplar trees. Fresh black truffles are the most sought-after variety of this mushroom. The winter black truffle is actually more of a grayish-brownish color with black on the outside and white spidery veins on the inside that indicate maturity (the summer variety will be of a more brownish color, but are the same size). It weighs typically between 2-3oz.

This healthy and gluten-free recipe is good the-night-of, but you should make this a couple of days ahead of time and allow it to sit. This way you will end up with an extremely earthy blue-cheese flavor throughout the potatoes that your and your family will be reaching for more. Try this with a delicious steak. Enjoy!

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Blue Cheese Mashed Potatoes, Dairy-Free

  • Author: Tina Turbin


Have you ever had mashed potatoes so good that you just ate them straight out of the pot? Well, you’re about to! I thought I’d give this new recipe a whirl and they definitely did not disappoint.



2 cups purple and golden potatoes cut small and thin with skin removed
4 rounded Tablespoons of Ghee
3/4 of a small – med black truffle, into tiny shavings
Pinch of sea salt
Optional: Pinch of Fleur De Sel


Cut skinned potatoes into even hunks and steam until soft.
Remove from pan and place in a wide sturdy mixing bowl
Mash with a masher but leave some good hunks for texture.
Add the Ghee and the black truffle shavings.
Mix all in and add a pinch of salt.
Serve warm on the spot for a delicious side dish.


OPTIONAL: Cover and refrigerate. The next day or two you’ll have an even stronger blue cheese flavor in your potatoes.


Copyright 2017

Tina Turbin, TTAT, Inc., PaleOmazing


From my kitchen to yours,

Tina Turbin

If you have any questions or suggestions just email me at Tina (at)

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

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