Truffle Mashed Potatoes
Classic mashed potatoes are always a favorite and can be included in a wide variety of foods. In this recipe of truffle mashed potatoes we use truffle butter and preserved black truffles to create a culinary masterpiece.
Servings: 10 Servings
Ingredients
- 5 pounds Russet potatoes
- 1 tablespoon salt
- 1 to 2 cups whole milk warmed
- 6 tablespoons butter melted
- 2 teaspoons bottled truffle oil
- 1 cup sour cream
- 4 tablespoons truffle butter divided
- ½ fresh or jarred truffle grated
- 1 tablespoon chopped parsley for garnish
Instructions
- Peel the potatoes and cut into 2-inch uniform chunks.
- Add the potatoes and the salt to a large pot and cover with cold water. Bring the water to a boil over high heat, then reduce to a simmer and cook for 20-25 minutes or until the potatoes are very tender.
- Drain the potatoes in a colander then return them to the pot and place the pot back on the stove top over medium heat. Cook for 1-2 minutes while shaking the pot until the extra water evaporates and the potatoes are completely dry. Remove from the heat.
- Use a potato masher to mash the potatoes; then add 1/2 cup of milk, melted butter, truffle oil and the sour cream. Stir well then add more milk until you get the desired consistency.
- Add 2 tablespoons of the truffle butter and allow it to melt in the hot potatoes, about 30 seconds, then stir into the mashed potatoes. Season to taste.
- Scoop the mashed potatoes into a serving bowl, add the remaining 2 tablespoons of truffle butter to the top.
- With a microplane, grate the truffle over the mashed potatoes and garnish with the parsley. Serve hot.
Notes
- The actual truffle has little flavor. They are not meant to be used like mushrooms. It is the aromas they share with other foods when used as a garnish that make culinary masterpieces.
- Truffle butter, whole preserved truffles and truffle oil are available in the specialty foods sections of some super markets or online.
- A high starch potato will determine the texture of your mashed potatoes.
- Russet and Yukon Gold potatoes are high in starch and make great, fluffy mashed potatoes.
- We like to use Russet potatoes for this recipe as the white flesh produces a nice white contrast mash that shows off the specks of grated truffle.
- Do not over-work the mashed potatoes. A potato ricer, potato masher or a food mill will give the best results.
- An electric hand mixer can also be used but be cautious as the potatoes can go from perfect to gluey very quickly.
Nutrition
Serving: 1 | Calories: 411kcal | Carbohydrates: 53g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 787mg | Fiber: 5g | Sugar: 6g
