Black Truffle Mashed Potatoes
Serve up the most decadent side dish with these Black Truffle Mashed Potatoes! Creamy and easy to make, these flavorful mashed potatoes are sure to be a hit!
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Servings: 4 people
Calories: 260kcal
Equipment
- Large Pot
- Mixing Bowl
- Sharp Knife
- Vegetable peeler
Ingredients
- 1½ lbs Yukon gold potatoes
- ½ tablespoon Truffle spread or other truffle product
- 4 ounces Cream cheese or vegan cream cheese (I used kite hill)
- ¼ cup Milk/Non-dairy Milk/Potato Cooking Liquid
- 2 tablespoon Butter or vegan butter
- Truffle oil Black truffle oil, to taste
Instructions
- Begin by washing your potatoes, then peeling them and chopping into halves or quarters.
- If you prefer to leave the skin on, that is fine.
- Bring a large pot of salted water to a boil, then add the prepared potatoes, making sure the water covers all of them.
- Boil for 10-20 minutes, until the potatoes can be easily poked with a fork.
- Use a large fork or slotted spoon to remove the cooked potatoes directly from the water into a large bowl.
- Drain any smaller pieces over a colander and (optional) reserve some of the starchy potato water to smooth out the mash later.
- If you have a potato ricer, I highly recommend it for the smoothest possible mashed potatoes. If not, just use a potato masher to mash in the bowl to your liking.
- After mashing to your liking (but be sure not to over-mash), add the cream cheese, truffle sauce (or other product), and butter.
- Continue to stir or mash these together until fully combined, slowly incorporating potato water OR milk (or cream or non-dairy milk) to thin as necessary.
- Season with salt and pepper to taste.
- Serve hot and drizzle with truffle oil on the top. Optionally, garnish with parsley or chives.
Notes
- For the creamiest, fluffiest mashed potatoes possible, use a potato ricer! It takes a bit more work, but it is so worth it in the end.
- Do not use a blender, food processor, or electric mixer to mash your potatoes. This puts them at a very high risk of over-mashing, which will make the potatoes gummy and not enjoyable.
- Use whatever truffle products you can get your hands on! I used truffle "spread" because that's what I could find. If you can find truffle butter, truffle zest, truffle cheese, or even truffle powder, that is great. If nothing else is available, use truffle oil!
Nutrition
Calories: 260kcal | Carbohydrates: 32.8g | Protein: 5.7g | Fat: 12.1g | Saturated Fat: 2g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.7g | Cholesterol: 2.2mg | Sodium: 223.5mg | Potassium: 805.5mg | Fiber: 3.2g | Sugar: 2.7g | Vitamin A: 0.4IU | Vitamin C: 51.2mg | Calcium: 6.6mg | Iron: 6.8mg
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