Truffled Potatoes- Two Ways!

When it comes to Potatoes.. are you team oven roasted or team mashed?

Up until the past several years, I’ve never been a huge fan of mashed potatoes, but thats perhaps because, as a kid, my family always used to give me the task of mashing… and then make fun of me when I inevitably did a terrible job! Ha. Ha. Since I was fairly reluctant to make mashed until just a few years ago, I realllly have mastered the fine art that is making amazing oven roasted spuds! 

It’s hard to say who is the real MVP of this dish. Is it the fresh, organic local Alberta Red Potatoes from Freson Bros. Root Cellar? Or maybe its the Truffled Salt and Black Truffle Olive Oil from Freson’s Gourmet Food Section!

Either way, just a few quality ingredients bring this amazing side dish together! We love knowing the the spuds from Freson Bros. come from local Alberta Farms, and the delicious offerings in the gourmet section are local Canadian companies too! Eating local just TASTES better!! These Potatoes are the perfect addition to your Easter Dinner Menu, or any night of the week for that matter!

Whether you prefer roasted or mashed you need pretty much the same ingredients. The only difference is that when I make mashed I use the larger red potatoes, and when I make oven roasted I use the small creamer red potatoes.

When It comes the knowing the amount of potatoes you need for the number of people you are serving, I usually stick to this rule: 4-5 small (creamer) potatoes or 1 large Alberta Red Potato per person. Obviously this can be adjusted if you have big potato fans in the house!! 

Here’s what you Need:

*all can be easily found at Freson Bros.

  • One Bag Alberta Red Potatoes (mashed) or Creamer Potatoes (roasted).
  • 1/2 cup Evoolution Black Truffle Olive Oil 
  • 1 Package Artesan Salt Company Black Truffle Salt
  • 1/4 Cup Grass Fed Butter or substitute (for mashed)
  • 1/2 Cup Milk or milk substitute (warmed, for mashed)
  • Rosemary, to taste
  • Pepper, to taste
  • Freshly chopped parsley or chives (garnish)

It might seem like overkill to use both the Truffle Olive Oil and Truffle Salt, but I assure you, it is not!! However, if you are a little hesitant, start with a small dash of truffle salt, taste as you go, and add more if needed!

For Oven Roasted:

  1. Preheat oven to 400 F.
  2. Rinse spuds, Chop all creamer potatoes in to fourths 
  3. In a medium mixing bowl, combine Potatoes, Truffle salt, Pepper, Olive oil and Rosemary. Mix until potatoes are thoroughly coated. 
  4. Line a baking sheet with parchment or tin foil
  5. Spread potatoes evenly over baking sheet and place in oven for 15-20 mins
  6. stir potatoes around/ rotate baking sheet to ensure an even cook every 5 mins or so.
  7. Once spuds are golden brown, remove from oven and serve immediately!

For Mashed:

  1. Wash potatoes well,  leaving skin on (so much extra flavor!)
  2. Add Spuds to a large pot of (regularly) salted water and bring to a boil (approx 10-12 mins)
  3. Once potatoes are tender but still slightly firm, drain and leave in pot
  4. Warm your milk in the microwave or in a saucepan on the stove on low heat 
  5. Add Butter, warmed milk, 1 Tbsp black truffle olive oil, truffle salt, pepper and rosemary to potatoes 
  6. Mash until smooth and creamy (and don’t make fun of anyone who is challenged in the mashing department!!)
  7. Garnish with freshly chopped parsley or chives and Enjoy!

We wish you and yours a lovely and special Easter celebration. If you add either of these recipes to your Easter menu, we would love to see it! Share with us over on instagram! Huge thanks to our friends, Freson Bros. for sponsoring this post. As always, our thoughts, opinions and recipes are our own. 


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