These creamy truffle mashed potatoes are sure to impress at your holiday gatherings! Not only are they, whipped to a perfect creamy perfection, but they are enhanced with roasted garlic, and truffle! This dish is sure to make your dinner guests swoon!
Truffle Oil
Truffle is a perfect pair with potatoes and an easy way to upgrade your holiday table to gourmet! If you can’t find truffle oil next to the olive oil at your local grocery store, you can find it at a specialty one. Trader Joe’s or Whole Foods are both great sources. I used Alba White Truffle Oil. Linked here: Truffle Oil – Alba White Truffle Oil – 3.38oz Bottle (paid link).
Roasted Garlic
I’m a garlic fanatic – and roasting it makes it that much more amazing. In this recipe, we will roast and then mince the garlic. Linked here is a garlic press to save you the hassle of finely chopping it to a mince. OXO Good Grips Soft-Handled Garlic Press (paid link).
Fluffy Perfection
These Creamy Truffle Mashed Potatoes are whipped in a kitchen aid mixer with the whisk attachment. This gives them the drool worthy fluffiness. It is important for the texture to boil the potatoes whole before whipping them in your mixer. If you dice the potatoes beforehand they can fall apart from water saturation. Keep them whole when you boil them! Additionally, place your potatoes in the pot before you bring the water to a boil. If the water is already boiling you risk cooking the potatoes unevenly.
PrintCreamy Truffle Mashed Potatoes
These creamy truffle mashed potatoes are sure to impress at your holiday gatherings!
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8 side dish 1x
Ingredients
- 4 lbs potatoes (russet or gold)
- 2 tablespoons of high quality white truffle oil plus more for drizzling (if using lower quality, more truffle oil will be needed)
- 2 teaspoons truffle salt (or to taste)
- 1.5 teaspoon black pepper
- 8 tablespoons unsalted butter (1 stick) at room temperature (not melted)
- 1/4 cup warm heavy cream
- 1 cup hot milk
Instructions
- Preheat oven to 400 degrees F
- Peel potatoes. Use a spoon to dig out nicks, so the potatoes are smooth. Place Potatoes in a large pot (5 Qt +). Fill pot with cold water then bring to boil. Boil potatoes for 20-25 minutes. They are done when you can easily pierce them with a fork.
- While your potatoes boil, peel you garlic and roast in the oven. I use a small baking dish. Your garlic is done when it is a dark brown color (about 5 minutes). Mince the roasted garlic and set aside.
- Drain your potatoes and transfer into stand mixer with whisk attachment. Break apart potatoes with a spoon. Whisk on low for 30 seconds then turn it up to medium. Slowly drizzle in milk and cream. In small increments add in butter. Finally add minced garlic, salt, pepper, and truffle oil.
- Serve warm with drizzled truffle oil.
Notes
To keep warm until serving:
- Cover with foil and keep in oven at 200 degree F
OR
- Transfer to a slow cooker on “keep warm” or “low” setting
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