Truffle Parmesan Smashed Potatoes

• 2 lbs baby potatoes, halved
• 1/2 cup grated Parmesan cheese
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp truffle oil
• Salt to taste
• Freshly ground black pepper to taste
• Chopped parsley for garnish

Steps

1. 1 Place potatoes in a medium pot, cover with water, and boil until tender, about 15 minutes.
2. 2 Drain potatoes and return them to the pot.
3. 3 Add butter and garlic to the potatoes, mash gently.
4. 4 Stir in Parmesan cheese and truffle oil until well combined.
5. 5 Season with salt and pepper to taste.
6. 6 Serve garnished with chopped parsley.

Equipment

• Medium pot
• Masher or fork

Variations

• Add sautéed mushrooms for a heartier dish.
• Incorporate roasted garlic for a milder flavor.

Substitutions

• Substitute truffle oil with a drizzle of olive oil and a sprinkle of dried herbs.
• Use nutritional yeast for a vegan Parmesan alternative.

Pairings

• Grilled steak
• Roasted chicken
• Simple green salad

Nutrition

Tips

• For extra flavor, roast the garlic before mincing.
• Use black truffle oil for a more authentic taste.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or milk.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve alongside grilled steak or roasted chicken.
• Pair with a simple green salad for a complete meal.

FAQ