An easy peasy mashed potato recipe, and dairy-free! The creamy texture of the mashed potatoes provides a velvety base, while the essence of our Garlic EVOO adds depth to each bite. The truffle oil finish adds a touch of indulgent sophistication. 

4 lbs Yukon Gold potatoes (about 8 medium), peeled and cut into 1-inch chunks
1/4 cup fresh extra virgin olive oil
2 tbsp garlic olive oil
1 tbsp Lemon olive oil (or fresh finely grated lemon zest)
1 tsp salt
White Truffle oil for drizzle, use sparingly


    In a large pot bring potatoes and salt to a boil. Reduce heat to simmer and cook for 15 minutes or until potatoes are fork-tender. Drain potatoes and reserve 1 cup of cooking liquid. Mash potatoes until smooth. Stir in olive oils to combine or use a hand mixer. Use reserved cooking water to reach the desired consistency. Before serving drizzle a small amount of White Truffle oil.