Ingredients for Truffled Mashed Potatoes
- Russet Potatoes
- Half And Half Cream
- 1/2 cup (1 stick) unsalted butter
- 4 ounces cream cheese, softened
- White Truffle Oil
- Kosher Salt
- Fresh Ground Black Pepper
- Black Truffle
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How to Make Truffled Mashed Potatoes
- Peel and cube 2 lbs Yukon Gold potatoes.
- Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until fork-tender.
- Drain the potatoes thoroughly.
- Return the potatoes to the pot and mash until smooth using a potato masher or ricer.
- Stir in 1 cup heavy cream or half-and-half.
- Add 1/2 cup (1 stick) unsalted butter, 4 ounces cream cheese, and 1 tablespoon truffle oil. Mix until completely combined and creamy.
- Season generously with salt and freshly ground black pepper to taste.
- Transfer to a serving bowl. Garnish with shaved fresh black truffle (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
9g
Fat
73g
Carbs
18g
