Yes, when you read the title “blue cheese mashed potatoes, gluten free, dairy free” it sounds like an oxymoron. I promise the only thing I am trying to trick is your taste buds. Have you ever made mashed potatoes so delicious you end up eating them right out of the pot?
2 cups purple and golden potatoes cut small and thin with skin removed
4 rounded Tablespoons of Ghee
3/4 of a small – med black truffle, into tiny shavings
Pinch of sea salt
Optional: Pinch of Fleur De Sel
Cut skinned potatoes into even hunks and steam until soft.
Remove from pan and place in a wide sturdy mixing bowl
Mash with a masher but leave some good hunks for texture.
Add the Ghee and the black truffle shavings.
Mix all in and add a pinch of salt.
Serve warm on the spot for a delicious side dish.
Make this a couple days in advance and let it sit in the fridge for a stronger flavor.