Vegan Truffle maple and thyme mash
Welcome to day 7 of my 24 Days of Christmas Potatoes and today we’re going VEGAN! This vegan truffle maple and thyme mash is both luxurious and velvety, you legit wouldn’t even realise it was dairy free. That’s how faux creamy it is.
And yes I know I typically use A LOT of cream, they don’t call me the ‘dairy cow’ for nothing hehe but I did fancy a bit of a change with this one. We’ve gone plant-based baby and I’m here for it. It’s genuinely convinced to play around with more vegan alternatives, so prep yourselves for incoming recipes.
But back to me mash. I added a lil truffle zest and oil because I wanted something boujee, something a lil extra for the festive season. I also just really wanted to buy some fancy truffle bits to play around with. Really hoping I can expense it…
Anything else vegan?
If you’re loving the vegan theme, you absolutely need to try out my veggie 15 Hour Potato. We’ve switched out the beef fat/cream for vegetable suet and it does the job beautifully. Keep the vegan in your life happy with this iconic spud.
I also make a banging vegan coconut waffle if you want some brekky inspo.
Ingredients
- 6 small or 4 large maris pipers potatoes
- 4 sprigs of thyme
- Truffle oil to taste
- 1/2 tsp truffle zest (we got ours from Amazon)
- Grating fresh nutmeg
- 2 cloves garlic, grated
- Salt and pepper, to season
- 130ml plant based double cream
- 40g plant based salted butter
- 1 tbsp maple syrup
Method
- Preheat your oven to 180ºc/350ºf and drizzle your potatoes with neutral oil. Roast in the oven for 1 hour until soft and cooked through.
- Warm your cream, garlic and nutmeg together in a small saucepan on the stove. Throw in 2 sprigs of the thyme and leave to infuse and season heavily with salt and ground pepper.
- When the potatoes are cooked, cut them down the middle and scoop out the flesh into a ricer or a sieve and push through to make a very smooth, dry mash.
- Using a rubber spatula start to fold in the cream with the truffle oil. Season well with salt and pepper. Strip the rest of the thyme leaves into the mash and mix through. Taste and add more oil or salt if needed.
- In a small bowl mix together the maple syrup and 1 tbsp truffle oil. Drizzle this over the mash and sprinkle with flaky salt and some final thyme leaves.