Truffle Mashed Potatoes
These Truffle Mashed Potatoes are an incredible way to elevate a side dish into something luxurious. They're simple to make, but will take any meal to the next level!
Servings: 14 servings
- 5 pounds russet potatoes, peeled and cut into bite-sized pieces
- 8 cups cold water (plus 3 tablespoons of kosher salt to boil the potatoes)
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 2 sticks unsalted butter
- 8 ounces heavy whipping cream
- 12 ounces sour cream
- 2-4 tablespoons black truffle oil (to taste, add slowly!)
- melted butter, salt, pepper, thyme, and truffle oil to finish
Cover potatoes with cold water, and add kosher salt (at least 1 tablespoon per every 2 pounds). Boil until fork tender, about 15 minutes until fork tender. Drain, and remove from the pot and set aside.
Melt butter in the same pot over medium-low heat, then add sour cream, and heavy cream, stirring to melt. Slowly stream in truffle oil, tasting as you go to ensure you add enough to taste.
Add the potatoes, salt, pepper, and freshly grated parmesan. Mash the potatoes until your desired consistency is reached. Garnish with melted butter, thyme, salt, and pepper if desired.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven.
- With truffle oil, a little bit goes a long way, so add slowly and to taste. The distinct flavor of truffle can become overpowering quickly.
- Always heavily salt the water! You definitely want at least 1 tablespoon of kosher salt per 2 pounds of potatoes. This helps infuse the potatoes with flavor as they cook.
- Cut the potatoes into roughly the same size pieces to help them cook quickly and evenly.
- Drain the potatoes well. Extra water in the potatoes can make them runny.
- Don't over mash the potatoes, as this will make them gummy versus fluffy and creamy.
- Freel free to add milk, half and half, or even nut milk in place of heavy cream.
- Use truffle salt in place of kosher salt if desired. You may want to omit some or all of the truffle oil if you choose to do this.
- Add garlic to the boiling potatoes if desired, or stir in roasted garlic at the end for more flavor.
Calories: 383kcal | Carbohydrates: 31g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1019mg | Potassium: 727mg | Fiber: 2g | Sugar: 2g | Vitamin A: 795IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 1mg