Creamy 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
Scale
- 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
Find it online: https://www.apleasantpalate.com/creamy-truffle-mashed-potatoes/