Best Truffle Parmesan Mashed Potatoes Recipes

Luxurious Truffle Oil Mashed Potatoes image

Provided by Lee-Ann Grace

Time 25m

Number Of Ingredients 8

1 kg mashing potatoes (peeled and diced (I used sebago))
80 g salted butter
65 g sour cream (I used light)
½ tsp garlic powder
15 g parmesan cheese (grated)
2-3 tbsp milk (as needed)
1 tsp truffle oil (to taste)
salt and pepper (to taste)

Steps:

Place the potatoes into a large pot, cover with water and boil until tender (but not falling apart) then drain and return to the same pot (but with the heat off).
Using a potato ricer or masher, mash the potatoes until smooth.
Add in salted butter, sour cream, parmesan cheese, and garlic powder and mix to combine.
Turn the heat back on to low, and gradually mix in milk until you achieve the desired consistency and mash is warmed through.
Gradually mix in truffle oil and salt and pepper to taste then serve.

Nutrition Facts : Calories 315 kcal, ServingSize 1 serving

Truffled Mashed Potatoes image

Provided by Ina Garten

Categories side-dish

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.