Truffled Mash
Turn everyday mashed potatoes into a decadent side with the earthy luxury of truffle. Creamy, buttery, and perfectly seasoned—this mash is simple to make and impossible to resist.
- Serves
- 4
Directions
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Cook the Potatoes: Place the potatoes in a large pot and cover with cold, well-salted water. Bring to a boil, then reduce to a gentle simmer. Cook until the potatoes are very tender when pierced with a knife, 15–18 minutes. Drain well.
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Dry and Mash: Return the drained potatoes to the hot pot over low heat for 1–2 minutes, shaking gently, to evaporate excess moisture. Remove from heat and mash using a potato masher or ricer until smooth.
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Enrich: Stir in the butter until melted and fully incorporated. Gradually add the warm milk or cream, mashing gently until the mixture is creamy and smooth.
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Season with Truffle Salt: Season with truffle salt and freshly ground pepper, tasting as you go. Start conservatively—truffle salt is potent and best added in small increments.
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Serve: Transfer to a warm serving bowl. Garnish with chives or a light dusting of Parmesan, if desired. Serve immediately.
From Shawnie's class “Valentine’s Gourmet Date Night”
