black truffle mashed potatoes

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The truffle mashed potatoes are pure decadence! They’re buttery, creamy, fluffy and filled with the savory scent of fresh black truffles.

2 lbs yukon gold potatoes, peeled and cut into 2” chunks
kosher salt
6 tbsp salted butter, cubed, plus more for serving
1/2 cup heavy cream, plus more if needed
2 tbsp grated fresh black truffle (from about 1/2 oz truffle), plus more for serving
freshly ground black pepper

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Place potatoes and 1 tablespoon kosher salt in a large pot. Fill with enough water to cover the potatoes by 1 inch. Bring to a boil, reduce to a gentle simmer and cook until potatoes are fork tender, 12- 15 minutes.
Towards the end of the cook time, melt butter and warm cream in two separate containers, using the microwave or the stove. Stir grated truffle into warm cream and set aside.
Drain potatoes and return to pot. Heat over low heat, tossing around for 1 minute, to evaporate excess water.
Pass potatoes through a ricer into a large bowl. Stir in butter, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until combined. Stir in heavy cream and grated fresh truffles, taste and add more salt, pepper or heavy cream, if needed, to reach desired consistency. Careful not to over mix or mash, or the potatoes can get gluey.
Transfer to a large serving bowl. Use a spoon to create swirls in the surface and top with more melted butter and sliced fresh truffles.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Find it online: https://www.withspice.com/blog/truffle-mashed-potatoes/