Best Creamy Truffle Mashed Potatoes Recipes

Truffled Mashed Potatoes image

Provided by Ina Garten

Time 40m

Yield 6 servings

Number Of Ingredients 6

2 1/2 pounds large Yukon Gold potatoes
1 1/2 cups half-and-half
6 tablespoons (3/4 stick) unsalted butter
3 ounces white truffle butter, at room temperature
2 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper

Steps:

Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.
Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn't melt completely, heat the mixture slightly but don't allow the truffles to cook! With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. (You may have some truffle cream left over - reserve it for reheating.)
To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot.

Truffled Mashed Potatoes image

Provided by The Hearty Boys

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

3 pounds red skin potatoes, cut into 2-inch dice
1 1/2 cups light cream
6 tablespoons butter
2 garlic cloves, minced (1 tablespoon)
2 1/2 teaspoons salt
1 teaspoon pepper
2 tablespoons truffle oil

Steps:

Put the potatoes into a large saucepan and cover with water. Place over high heat and bring to a boil. Cook until fork tender, about 25 minutes. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water.
Put the cream and butter into a small saucepan and place over medium heat. Warm until the butter has melted into the cream.
Using a masher, mash the potatoes in the saucepan. Add the garlic, cream, butter, salt and pepper and mix well using a large spoon. Stir in the truffle oil and serve.