#Potato Mash recipe

[askwhatsforlunch]

Truffle Oil Potato Mash

A deliciously fragrant side, this Truffle Oil Potato Mash is both flavourful and hearty, just what you need when you return to work after a very long Long Weekend. Happy Monday!

Ingredients (serves 1):

2 medium Potatoes 

½ teaspoon coarse sea salt

3 cups water

2 tablespoons unsalted butter

nutmeg

1 tablespoon good quality Truffle Olive Oil + more for drizzling

Peel and halve Potatoes. 

In a large saucepan, combine Potatoes, coarse sea salt and water. Bring to a slow boil over medium heat, and simmer until Potatoes are cooked, about 20 minutes.

Drain Potatoes well, stir in butter and grate in about ¼ teaspoon nutmeg. Mash thoroughly with a potato masher.

Return over a low flame, and gradually, energenitically stir in the Truffle olive oil.

Serve Truffle Oil Potato Mash hot, on its own or as a side to meat,  fish or poultry or game, like Rabbit.

[daily-deliciousness]

Beef bourguignon

[allrecipee]

Lemon Potato with Dill Sauce

[lustingfood]

Twice Baked Potato Casserole (x)

[fattributes]

Coq au Vin

[fatty-food]

Bangers and Mash (recipe)

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Picture this: we eat a truly absurd amount of mashed potatoes and then go to sleep

[everythingwithwasabi]

Easy Vegan Potato Pancake From Mashed Potato

[freecrochetpatternsworld]

This is my go-to recipe when I want to bring friends or family some comfort food ❤ It's so easy to transport and has never gotten anything less than a rave review!

[vegan-nom-noms]

Vegan French Onion Mashed Potatoes

[askwhatsforlunch]

Parsnip and Potato Mash

Another delicious side, perfectly comforting on a grey and wet Winter day, this Parsnip and Potato Mash is both tasty and hearty.

Ingredients (serves 2):

2 small Parsnips

3 medium Potatoes 

½ teaspoon coarse sea salt

3 cups water

2 tablespoons unsalted butter

nutmeg

1/3 cup semi-skimmed milk

Thoroughly rinse and scrub Parsnips; peel, if necessary. Peel and halve Potatoes. 

In a large saucepan, combine Parsnips, Potatoes, coarse sea salt and water. Bring to a slow boil over medium heat, and simmer until Parsnips are tender, about 20 to 25 minutes.

Drain Parsnips and Potatoes thoroughly, stir in butter and grate in about ¼ teaspoon nutmeg. Mash roughly with a potato masher.

Return over a low flame, and gradually stir in the milk.

Serve Parsnip and Potato Mash hot, as a side to grilled white sausages, Duck, fish or poultry.

[daily-deliciousness]

Chicken with creamy dijon sauce and mashed potatoes

[1lifeinspired]

Oven-Baked Mashed Potato Cakes Recipe – Baked Potato Cakes Recipe — Eatwell101

[lustingfood]

Crispy Potato Cheese Balls (x)

[fattributes]

Braised Beef Chuck Roast over Mashed Potatoes with String Beans

[fatty-food]

Mini Swedish Meatballs with Mashed Potatoes (recipe)