Truffled Mashed Potatoes

Name: Truffled Mashed Potatoes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 85 grams white truffle butter, at room temperature; 355 milliliters half-and-half; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps freshly grated Parmesan cheese; 6 Tbsps (3/4 stick) unsalted butter; 1 kilograms Yukon Gold potatoes

You can never have too many side dish recipes, so give Truffled Mashed Potatoes a try. This recipe serves 6. One serving contains 397 calories, 7g of protein, and 30g of fat. If you have truffle butter, yukon gold potatoes, kosher salt and pepper, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes around 40 minutes. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

Peel the potatoes and cut them in 1-inch chunks.

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Potato

Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender.

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Water

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Sauce Pan

Drain and return the potatoes to the saucepan.

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Potato

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Sauce Pan

Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. 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. Slowly beat in most of the hot truffle cream, the Parmesan, 21/2teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. (You may have some truffle cream left over - reserve it for reheating.)

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Parmesan