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Truffle Oil Mashed Potatoes
Created by: Howcan Team
Ingredients
- 2 pounds of Yukon Gold potatoes, peeled and cut into chunks
- 4 tablespoons of unsalted butter
- 1/2 cup of heavy cream
- 2 tablespoons of truffle oil
- Salt and pepper to taste
- Chopped chives for garnish (optional)
Instructions
- Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt to the water.
- Bring the water to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- While the potatoes are cooking, heat the butter and heavy cream in a small saucepan over low heat until the butter is melted and the mixture is warm.
- Drain the cooked potatoes and return them to the pot. Mash the potatoes with a potato masher or fork until smooth.
- Pour the warm butter and cream mixture over the mashed potatoes and stir to combine. Season with salt and pepper to taste.
- Drizzle the truffle oil over the mashed potatoes and stir again to incorporate the oil.
- Transfer the mashed potatoes to a serving dish and garnish with chopped chives, if desired.
- Serve hot and enjoy!
Truffle oil mashed potatoes have a rich history rooted in the culinary traditions of Europe. Renowned chefs in regions like France and Italy have long incorporated truffle oil, a luxurious and aromatic ingredient, into their mashed potato recipes. The dish has since gained popularity in fine dining establishments and home kitchens worldwide. The key to perfecting this indulgent side dish lies in using high-quality truffle oil, which infuses the creamy mashed potatoes with a distinct earthy flavor and enticing aroma. For an alternative method, some chefs opt to use fresh truffles, shaving them directly into the mashed potatoes for an even more decadent experience. Today, the best versions of this dish can be found in upscale restaurants known for their dedication to using premium ingredients.
30 min
4 servings
250 calories
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