Truffle Mashed Potatoes
These mashed potatoes are rich and creamy with a tasty twist of truffle oil, making them the perfect side dish for any meal.
Servings 12
Calories 317kcal
Ingredients
- 5 lbs russet potatoes, peeled and cut into 1 inch cubes
- 1 cup whole milk, at room temperature
- ½ cup sour cream, at room temperature
- 12 tablespoon unsalted butter (1 ½ sticks), at room temperature
- ¼ cup truffle oil
- ¼ cup freshly grated Parmesan cheese
- 2 teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 tablespoon chopped Italian parsley (optional)
Instructions
- Place the potatoes into a large stockpot and cover with salted cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes or until tender. Drain the potatoes and add back to pot or large mixing bowl.
- Add milk, sour cream, butter, truffle oil, cheese, salt and black pepper and mash potatoes. After slightly mashed, beat with an electric mixer on medium speed until smooth and fluffy.
- Transfer the mashed potatoes to a serving dish. Top with some fresh herbs if desired.
Notes
- Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
- Drain the potatoes well to avoid a mushy, watery mess.
- Use room temperature ingredients so they are absorbed more evenly by the potatoes.
- Taste the potatoes as you add the truffle oil to make sure it is the right flavor for you.
- Do not overwork the potatoes. You want to mash/whip until just light and fluffy.
Nutrition
Serving: 1g | Calories: 317kcal | Carbohydrates: 35g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 32mg | Sodium: 441mg | Potassium: 804mg | Fiber: 3g | Sugar: 3g