Feeling Decadent?
If there’s one word that comes to mind when describing truffle mashed potatoes… it’s decadence!
We’re not gonna lie… you’ll have to invest in a pricier ingredient or two. But this dish is worth every penny.
Truffle salt makes these scrumptious whipped potatoes truly special. For extra decadence and a dramatic presentation, finish the top of hot mashed potatoes with black truffle butter.
Holy Mother of Mashed Potatoes!
Potato choice matters.
There are so many wonderful potatoes to choose from today. But we like to use basic russets for this dish.
We’ve tested many types of potatoes and find that russets yield the fluffiest consistency when whipping, as we do in this recipe.
Other waxier varieties can become gluey or loose. when creamy ingredients are added.
The russet, married with these beautiful truffle ingredients, is a 5-star restaurant quality dish. One that will permeate your culinary consciousness forever.
Must-Have Equipment.
This isn’t a “smasher” recipe. You’ll need a good mixer… a handheld will be just fine. We like this one from KitchenAid.
Kitchen Aid Handheld Mixer
Jump to recipe Check out the 2018 Thanksgiving Menu
| Prep Time | 20 minutes |
| Cook Time | 20-30 minutes |
| Servings |
people |
- 3 pounds russet potatoes peeled and cut into 2 1/2" - 3" chunks
- 3/4 cup whole milk room temperature
- 8 tablespoons unsalted butter room temperature
- 2 1/2 teaspoons truffle salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons black truffle butter optional, for finishing/serving
Ingredients
| |
- In a large saucepan or small stock pot, immerse potatoes in water.
- Bring to a boil over high heat (approximately 10 minutes).
- Reduce heat, bring to a gentle boil. Cover.
- Boil gently, covered, for 20-30 minutes, or until a knife inserted in the potatoes easily slides in and out. Avoid overcooking and breaking the potatoes up. But, ensure that the potatoes are tender before removing.
- While the potatoes are cooking, in a large mixing bowl, cut the unsalted butter pieces up and scatter throughout the bottom of the bowl.
- When the potatoes are done, drain them in a colander. Add the hot potatoes to the bowl with butter.
- Whip with a handheld mixer while hot. Make sure potatoes are completely whipped to a smooth texture before adding other ingredients.
- Add the milk, truffle salt, pepper and whip thoroughly.
- When ready to serve, add optional prepared black truffle butter on top for presentation and extra truffle decadence.
Recipe courtesy of www.sisterspicekitchen.com
©2017 Spice Brands, Inc. All rights reserved.
