Truffle Mashed Potatoes

• 4 pounds russet potatoes, peeled and cubed
• 1 cup whole milk
• 8 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 ounces cream cheese, softened
• 2 tablespoons truffle oil
• 1 ounce finely grated Parmesan cheese
• 2 tablespoons chopped fresh chives
• 1/4 cup finely chopped truffles (optional)

Steps

1. 1 Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15 minutes.
2. 2 Meanwhile, heat milk and 4 tablespoons butter in a small saucepan until just simmering.
3. 3 Drain potatoes and return to the pot.
4. 4 Add the hot milk mixture, salt, and pepper to the potatoes. Mash until smooth.
5. 5 Stir in the cream cheese until fully incorporated.
6. 6 Drizzle in the truffle oil, stirring gently to combine.
7. 7 Fold in the Parmesan cheese and chives.
8. 8 Taste and adjust seasoning if necessary.
9. 9 Serve immediately, garnished with chopped truffles if desired.

Equipment

• Large pot
• Masher or ricer
• Saucepan

Variations

• Add roasted garlic cloves for extra depth.
• Mix in crispy fried shallots for a crunchy topping.

Substitutions

• Substitute olive oil for a portion of the truffle oil if needed.
• Use vegan butter and milk for a vegan version.

Pairings

• Roast turkey
• Grilled steak
• Vegetarian meatloaf

Nutrition

Tips

• For extra richness, use heavy cream instead of milk.
• If truffles are unavailable, use truffle salt for a similar flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with added milk.

Serving Suggestions

• Pair with roasted turkey or a hearty steak.
• Serve alongside green beans or roasted vegetables.

FAQ