This recipe is the kind of trouble that you want to get into. It takes the comfort that is a warm bowl of fluffy mashed potatoes, keeps the butter and cream quotient high, but then flings it into the stratosphere or mischief with the addition of white truffle oil. Oh man, is this where it’s at.
For those that don’t keep a bottle of white truffle oil handy, go out and get some. You know that I am a fan of recipes to wow the unexpected dinner guest, and truffle oil is like a trusty friend that is there to turn a soup, canapé or side dish into something exotic and glorious. You don’t need a whole lot of the stuff to go a long way, and a few drops bring this earthy richness to a dish that is complex and worth savoring. Case in point with this dish – mashed potatoes go from being the foundation for pools of gravy to a star in their own right. And you have to admit, mashed potatoes have deserved a little glory all along, haven’t they?
Truffled Mashed Potatoes
8-9 yukon gold potatoes
4 tbs. of butter, melted
½ c. of heavy cream
salt and white pepper to taste
2 tbs. of white truffle oil
Peel and dice potatoes – the smaller you cut them, the faster they cook. Fill a pot with cold water, a hefty few pinches of salt and add the potatoes. Bring to a boil and continue to cook until potatoes are fork tender (times will vary based on how small you cut the potatoes, but I start checking five minutes after the potatoes come to a boil).
Drain the potatoes and add them directly into the hot pan that you boiled them in to dry them out a bit. Using a potato ricer, run the potatoes through the holes of the ricer and into a casserole dish. Stir in the butter and cream, taste for seasoning and add salt and white pepper. Finish by stiring in the truffle oil and serve.
2 thoughts on “Truffled Mashed Potatoes”
Comments are closed.