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.