Truffle mashed potatoes

Prep 10 min·Cook 30 min·4 Persons·VEGAN

Ingredients

1 kg (2.2 lbs) potatoes
1 tsp salt
400 ml (1 ¾ cup) plant-based milk (e.g. oat)
25 gr (1/8 cup) vegan butter
4 Tbsp vegan cream ((maybe some more))
1-2 pinches of nutmeg
1-2 tsp truffle paste or oil
Salt for seasoning

Instructions

1.Peel and cut the potatoes in quarters
2.Put them into a pot along with milk and salt and let them simmer until they are well done
3.Add the butter and mash the potatoes using a potato masher. You can also use an immersion blender (I prefer that)
4.Stir in the cream and season with nutmeg, salt and truffle

Notes

A tip from my kitchen: use floury potatoes and mash or blend them right in the hot milk – that gives you the finest, silkiest texture. Truffle oil varies a lot in strength, so start with 1 teaspoon and season your way up. The mash is creamiest fresh; if you need to hold it, keep it covered and warm and stir in a splash of plant-based milk or cream just before serving. On the Christmas menu it is the perfect base for the vegan gravy – press a little well into each portion with the back of a spoon so the sauce stays nicely on the plate.