Cheesy Truffle Mashed Potatoes with Sage Butter
Cheesy Truffle Mashed Potatoes with Sage Butter & Pine Nuts
6 pounds yellow or white potatoes
1 cup plant-based milk
200g VEGCHEESE Italian Black Truffle
4 tablespoon plant-based butter
8 fresh sage leaves (chopped)
1 tablespoon pine nuts
Salt to taste
Scrub then dice potatoes (we like them with the skin on but remove skin before dicing if that's your preference).
Add potatoes to a large saucepan, add some salt and cover saucepan. Bring water to a boil and cook until the potatoes can easily be pierced with a fork.
Drain the potatoes.
Return diced potatoes to your saucepan, add plant-based milk and mash with a potato masher until potatoes start to become smooth.
Add VEGCHEESE Italian Black Truffle to the potato mixture. Cook on medium heat and mix until cheese is completely melted. Season with salt and transfer to serving platter or bowl.
Melt plant-based butter in a skillet on medium heat and cook until it begins to brown.
Add chopped sage leaves and pine nuts to butter and let sizzle for 30 seconds. Season with salt.
Pour sage butter with pine nuts on top of truffle mashed potatoes and serve warm!