Truffled Mashed Potatoes
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1130 g
Yukon Gold Potatoes (large)1.5 cups
Half-And-Half6 tbsps
Unsalted Butter (3/4 stick)2 tbsps
Freshly Grated Parmesan CheeseDirections:
1
Peel the potatoes and cut them in 1-inch chunks
2
Place them in a large, deep saucepan, cover with water, and bring to a boil
3
Lower the heat and simmer for 20 to 25 minutes, until very tender
4
Drain and return the potatoes to the saucepan
5
Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts
6
Off the heat, add the truffle butter and allow it to melt
7
If the butter doesn't melt completely, heat the mixture slightly but don't allow the truffles to cook! With a hand mixer, beat the hot potatoes in the pot until they are broken up
8
Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth
9
(You may have some truffle cream left over - reserve it for reheating
10
) To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water
11
Heat slowly, adding more truffle cream if the potatoes get too thick
12
Season to taste and serve hot