Rich Truffle Mashed Potatoes
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5
2 reviews
Excellent
Rich Truffle Mashed Potatoes
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These truffle mashed potatoes are the most luxurious way of enjoying a classic side dish. A rich and creamy mashed potato recipe with a simple and delicious twist.
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Ingredients
- 2 ½ lbs potato 1200 g, Note 1, starchy
- ½ cup milk 125 ml, Notes 2, 3, whole
- 2 tablespoons butter room temperature, Note 4
- 2 tablespoons cream cheese
- 5 tablespoons Parmesan Cheese loosely packed, 30 g/ 1 oz Note 5, freshly grated
- 1 tablespoon white truffle oil Note 6
- a few gratings nutmeg
- sea salt fine
- ground black pepper fine
Instructions
- Prepare potatoes: Peel and cut the potatoes into 1 inch/ 2 ½ cm chunks. Place them in a large saucepan, and cover them with cold water.
- Cook potatoes: Bring them to a boil on high heat. Add about ½ tablespoon salt. Boil on medium-high heat for about 15 minutes or until fork tender.
- Drain potatoes very well in a colander and return them to the hot pot.
- Mash potatoes with the potato masher or ricer.
- Heat the milk in a small saucepan or microwave.
- Combine: Pour the milk over the potatoes. Add the soft butter, cream cheese, Parmesan, one teaspoon of fine sea salt, and ¼ teaspoon of black pepper. Fold them in gently using a wooden spoon until they are fully incorporated. Feel free to add a bit more warm milk if you want a softer consistency.
- Add the truffle oil and stir again without overmixing.
- Adjust the taste with more salt if required.
- Serve immediately. You could add a tiny extra drizzle of truffle oil if you like, but don't overdo it.
Equipments used:
Notes
- Starchy potatoes: Yukon gold and russet potatoes (in the US), Kind Edward and Maris Piper (in the UK), or Coliban and Desiree (in Australia).
- You can also use half-half (a mixture of whole milk and heavy cream).
- Feel free to add a bit more warm milk to the mash to achieve the desired consistency.
- You can use unsalted or salted butter; adjust the salt accordingly.
- The freshly grated Parmesan volume differs from the already grated cheese volume. I strongly recommend using fresh Parmesan. If you use already grated, about 2 tablespoons should be enough.
- You can use black truffle oil as well. However, as it has a stronger flavor, start with less and add more to taste.
Nutrition Information
Show Details
Calories
266kcal
(13%)
Carbohydrates
35g
(12%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
25mg
(8%)
Sodium
576mg
(24%)
Potassium
807mg
(17%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
283IU
(6%)
Vitamin C
11mg
(12%)
Calcium
129mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 576mg | 24% |
| Potassium | 807mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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