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.

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Tina Turbin

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