Easy to make, these mashed potatoes are ultra rich and creamy, with a good dose of the wonderfully earthly flavors of black truffles.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: American, French
Servings: 8servings
Calories: 262kcal
Author: Danielle Wolter
Ingredients
3poundsyukon gold potatoes
⅛cupsaltfor seasoning the water
¼cupsour creamroom temperature
4tablespoonsbutterroom temperature
½cupcreamroom temperature
2teaspoonstruffle zest
1tablespoontruffle oil
2teaspoonssalt
Instructions
Cut the potatoes in cubes. Add to a pot of boiling water along with the ⅛ cup of salt.
Boil for 20-25 minutes, until potatoes can be easily pierced with fork. Drain thoroughly.
Place back in the pot and mash (with a potato masher) in the butter, sour cream, butter, cream, truffle oil, truffle zest, ans salt. Be careful not to over mash or the potatoes will become gluey.
Video
Notes
The water is salted heavily to add flavor to the potatoes.
Cut the potatoes in 2 inch cubes to help them cook faster.
If you prefer not to have the potato skin, you can peel the potatoes before boiling;
Drain the potatoes thoroughly. If there is water left in them, they will be watery. The less water the fluffier your potatoes will be.
Being careful not to mash the potatoes too much helps to keep them fluffy and creamy.
Use room temperature butter, cream and sour cream so the potatoes don't get cold when you mash them.