Mashed Potatoes with Truffle

Experience the harmonious blend of creamy Mashed Potatoes with Truffle in this flavorful side dish. Delight in the luxurious, aromatic truffle-infused mashed potatoes, a culinary masterpiece that promises to tantalize your palate.

Mashed potatoes as well as Sweet Potato Casserole or Sweet Potato Soufflé are standard side dishes for Thanksgiving in my house.

What I Love About This Recipe

• Light and fluffy: For the best mashed potatoes, I always use Yukon Gold or Russet Potatoes, known for their ability to create a light and fluffy texture.
• Rich flavor: Mashed Potatoes with Truffle offer a rich and unique flavor due to the infusion of truffle, a highly prized and aromatic mushroom. The truffle’s earthy, umami notes blend seamlessly with the creamy potatoes, creating a harmonious and decadent taste
• Leftovers: They are great for leftovers! Reheating mashed potatoes in the microwave is simple. Just incorporate a splash of milk for added creaminess and adjust the seasonings to taste.

How to Make Mashed Potatoes with Truffle

1. Roast the garlic. Preheat the oven to 350º F. Slice the top half-inch off each garlic head, exposing the tops. Place each head on a piece of foil, drizzle with olive oil, and add 1 teaspoon of water. Fold the foil edges tightly to create a sealed packet. Place the packet on a small rimmed baking sheet and bake for 60 – 70 minutes, until tender. Allow it to cool.
2. Prepare the truffle butter. After the garlic has cooled enough to handle, squeeze the cloves into a small mixing bowl. Add the softened butter and truffle oil, then season with salt and pepper. Use a wooden spoon to mash and combine the ingredients, forming a flavorful paste. Set it aside.

3. Boil the potatoes. Peel and quarter the potatoes, then place them in a large pot filled with salted water. Bring to a boil over medium-high heat, reduce to a simmer, and cook until very tender (about 25-30 minutes). Test tenderness with a fork. Drain and let sit, covered, for 5 minutes to steam and dry.
4. Mash the potatoes. Pour the heavy cream into the pot with the potatoes. Begin mashing the larger potatoes with a potato masher. Transition to a handheld mixer to finish the job, but exercise caution not to overmix, as it can lead to a gluey potato consistency.

5. Add the truffle butter. Gently fold 3/4 of the truffle butter into the potatoes, reserving the rest to add as a final touch when serving.

Make-Ahead and Reheating Instructions:

• Make-Ahead Instructions: Prepare the potatoes as directed. Add a small amount of extra cream to the mashed potatoes so they’re softer. It’s important to note that the potatoes will absorb moisture as they sit. Afterward, spoon the mixture into a large container, cover it, and refrigerate for 1-2 days.
• Reheating Instructions: Take the dish out of the refrigerator about an hour before baking. Adjust the seasonings or add a bit more milk so the potatoes are soft. Bake while covered at 350 degrees for 20-30 minutes or until heated through. Alternatively, you can reheat them in a saucepan on the stove or the microwave.

Mashed Potatoes with Truffle

Savor the perfect harmony of creamy Truffle-Infused Mashed Potatoes in this delectable side dish. Indulge in the opulent, aromatic flavors of truffle-infused mashed potatoes, a culinary masterpiece that's sure to enchant your taste buds.

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 40 minutes minutes

Total Time: 2 hours hours 10 minutes minutes

Servings: 8 Servings

Calories: 602kcal

Author: Aimee Mars

Equipment

• ▢
  Rimmed Baking Sheet
• ▢
  Potato Masher
• ▢
  Handheld Mixer

Ingredients

• ▢ 2 heads Garlic
• ▢ 1 tablespoon Olive Oil
• ▢ 1 cup Butter softened
• ▢ 3 tablespoons Truffle Oil
• ▢ 1 teaspoon Salt and Pepper each
• ▢ 4 lbs Yukon Gold Potatoes
• ▢ 1½ cups Heavy Cream

Instructions

• Roast the garlic. Preheat the oven to 350º F. Slice the top half-inch off each garlic head, exposing the tops. Place each head on a piece of foil, drizzle with olive oil, and add 1 teaspoon of water. Fold the foil edges tightly to create a sealed packet. Place the packet on a small rimmed baking sheet and bake for 60 – 70 minutes, until tender. Allow it to cool.
• Prepare the truffle butter. After the garlic has cooled enough to handle, squeeze the cloves into a small mixing bowl. Add the softened butter and truffle oil, then season with salt and pepper. Use a wooden spoon to mash and combine the ingredients, forming a flavorful paste. Set it aside.
• Boil the potatoes. Peel and quarter the potatoes, then place them in a large pot filled with salted water. Bring to a boil over medium-high heat, reduce to a simmer, and cook until very tender (about 25-30 minutes). Test tenderness with a fork. Drain and let sit, covered, for 5 minutes to steam and dry.
• Mash the potatoes. Pour the heavy cream into the pot with the potatoes. Begin mashing the larger potatoes with a potato masher. Transition to a handheld mixer to finish the job, but exercise caution not to overmix, as it can lead to a gluey potato consistency.
• Add the truffle butter. Gently fold 3/4 of the truffle butter into the potatoes, reserving the rest to add as a final touch when serving.

Notes

• Make-Ahead Instructions: Prepare the potatoes as directed. Add a small amount of extra cream to the mashed potatoes so they’re softer. It’s important to note that the potatoes will absorb moisture as they sit. Afterward, spoon the mixture into a large container, cover it, and refrigerate for 1-2 days.
• Reheating Instructions: Take the dish out of the refrigerator about an hour before baking. Adjust the seasonings or add a bit more milk so the potatoes are soft. Bake while covered at 350 degrees for 20-30 minutes or until heated through. Alternatively, you can reheat them in a saucepan on the stove or the microwave.

Nutrition

Serving: 1serving | Calories: 602kcal | Carbohydrates: 43g | Protein: 7g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 500mg | Potassium: 1032mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1370IU | Vitamin C: 47mg | Calcium: 76mg | Iron: 2mg

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