Truffle Mashed Potatoes
The perfect decadent treat (especially for the holidays!) these truffle mashed potatoes are over-the-top delicious. We're using butter, heavy cream, and a touch of truffle oil for the savory, complex, and straight-up delicious flavor. These can easily be doubled for a crowd!
Equipment
- Potato Ricer or masher
Ingredients
- 5-7 Yukon Gold potatoes peeled
- ¼ C heavy cream
- ½ C butter
- ¼ C mascarpone cheese
- ½ teaspoon truffle oil
- ½ teaspoon salt
Instructions
- Peel the potatoes. Cut in half to make them cook faster if you wish.
- Add to a medium pot. Add enough water so the potatoes are covered by about an inch. Cover, and bring to a boil over high heat. Turn the heat down slightly, so they don't boil over. Continue cooking until soft all the way through, around 25 minutes.
- Drain the potatoes.
- Using a potato ricer, press all the potatoes. You can press them into the same pan they cooked in.
- Add the butter, cream, cheese, truffle oil and salt. Mix until thouroughly combined.
- Serve with butter, and a crack of fresh pepper.
Video
Notes
To keep the potatoes nice and hot, you can melt the butter and cream together in the microwave before adding them to the potatoes.
Try them with some parmesan cheese for added flavor!
Nutrition
Serving: 150gCalories: 485kcalCarbohydrates: 38gProtein: 6gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 92mgSodium: 498mgPotassium: 916mgFiber: 5gSugar: 2gVitamin A: 1129IUVitamin C: 42mgCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!