Truffled Mashed Potatoes - Yoga Journal

Truffled Mashed Potatoes


In France, fresh truffles are sometimes referred to as “black diamonds,” fetching as much as $500 per pound. Truffle oil provides the same complex flavor at a fraction of the price. (Truffle oils vary in intensity, so start with the smallest amount recommended and adjust according to taste.)

  • 1/2-cup servingServings


  • 2 lb. fingerling or Yukon gold potatoes, peeled and cut into chunks
  • 4 large cloves garlic, peeled and halved
  • 2-3 Tbs. truffle oil
  • 1 Tbs. finely chopped parsley


1. Bring potatoes, garlic, and enough water to cover all by 1 inch to a boil in medium saucepan. Reduce heat to medium, and simmer 20 minutes, or until potatoes are soft when pricked with fork. Drain, and reserve 1 cup cooking liquid.

2. Return potatoes and garlic to saucepan; mash with reserved cooking water until smooth. Stir in truffle oil and parsley, and season with salt and pepper, if desired.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 170
  • Carbohydrate Content: 61 g
  • Fat Content: 6 g
  • Fiber Content: 3 g
  • Protein Content: 2 g
  • Sodium Content: 7 mg
  • Sugar Content: 1 g