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POTATOES: White Truffle-Rosemary Smashed Red Potatoes

Side Dishes

From our friend, Rebekah Fedrowitz, MHN
Holistic Nutrition Consultant & Food Blogger



  • 3 pound red potatoes
  • 2 sprigs fresh rosemary, divided
  • 2 garlic cloves, minced
  • 1 tablespoon sea salt, divided
  • 2 tablespoons (plus a little more for serving) White Truffle Pure Olive Oil
  • 1/2 cup half-and-half
  • freshly ground pepper to taste


  1. Cut potatoes in large cubes and rinse well.  Place in a large saucepan and cover with water.  Remove the leaves from 1/2 of one of the rosemary sprigs, then place the sprigs into the water.  Add the minced garlic and 1 teaspoon sea salt.
  2. Bring the potatoes to a boil, then reduce to a simmer and allow to cook until potatoes are soft when pierced with a knife, usually about 15 minutes.  Drain the potatoes and remove the rosemary sprigs.
  3. Finely mince remaining rosemary leaves.  Add rosemary along with the Extra Virgin Olive Oil, White Truffle Oil, half-and-half, sea salt, and pepper.  Using a fork or potato masher, mash the potatoes in the saucepan until all the ingredients are well combined and the potatoes have reached your desired consistency.  Drizzle a little extra White Truffle Oil on top and serve.