The Best Truffled Mashed Potatoes

The potato may be a humble ingredient, but as a German girl, and being married to a man of Irish descent, we love the potato, and serve it often here at our haus! I like a potato in pretty much every form, but mashed has my heart!

I remember it was my dad’s job to mash the potatoes, usually getting one of the kids to assist him, for family dinners, and he would do it “by feel” as he liked to say. Some butter, whole milk, salt and pepper, and repeat as necessary was his “recipe” to create a delicious fluffy mashed.

But as I like to do, I wanted to kick it up a notch and realized that the whole milk could be substituted by cream, and why not add a drizzle of intoxicating truffle oil… (I love the brand Truff!!) suddenly that cloud of potatoes is like something from heaven! I can hear the angels singing their praises!

These potatoes are a perfect addition to any meal, and you can pair them with any protein you want! I love them with my marinated flank steak, but they’re also great with roasted chicken, any braised beef dish or pot roast, and these mashed potatoes will totally elevate your next Thanksgiving turkey!! Add a colourful veggie to the plate… roasted carrots, broccoli, asparagus or brussel sprouts to add some crunch and texture along with all that fluffy potato goodness!

The Best Truffled Mashed Potatoes

Like the title says… these are the best truffle mashed potatoes you will ever try!!

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Course: dinner, sides

Keyword: accompaniments, dinner, side dish, sides

Servings: 4 people

Author: hallohausstudio.com

Equipment

• 1 pot to boil potatoes
• 1 small pot for cream mixture
• 1 ricer
• 1 whisk or spatula
• 1 large bowl

Ingredients

• 2 ½ lbs Yukon Gold potatoes, peeled and cut into large pieces 
• 1 cup heavy cream
• 2 tbsp butter
• 3 cloves of peeled garlic
• 1 tbsp truffle oil
• salt and pepper

Instructions

• Boil the potatoes in well salted water until tender and drain immediately.
• While the potatoes are cooking, in another small pot gently scald the cream with the butter and garlic and then let steep for 10 minutes. Remove the garlic cloves and keep the milk warm. I usually just place a lid on the pot and turn off the heat.
• After draining the potatoes, rice them with a potato ricer into a large bowl. Pour in the warm milk mixture and truffle oil and mix using a large spatula or whisk. Whip the potatoes until fluffy. Season with salt and pepper and extra truffle oil if you want a stronger flavour. Just be sure not to test too much!

Notes

HAUS TIP: take the time to rice the potatoes, it provides a fluffy consistency that is unmatched by a hand-held masher! This recipe doubles easily. I usually make these several hours in advance… after whipping and seasoning, let cool, cover lightly with plastic wrap and leave on the counter. Reheat in 1-minute increments in the microwave, stirring thoroughly with a spatula after each time. Number of increments will depend on the size of your bowl and temp of your microwave. They should be nice and hot for serving!

What is your most favourite way to eat potatoes? Let me know in the comments or drop your fave recipe so I can check it out!!