The Best Truffled Mashed Potatoes
Like the title says... these are the best truffle mashed potatoes you will ever try!!
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Servings: 4 people
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!