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truffled mashed potatoes

Serves 6–8
It’s amazing how a little drizzle of truffle oil will transform simple mashed potatoes into an earthy, elegant accompaniment. My other secret ingredient is the sour cream.

  • 2 pounds russet potatoes, peeled and quartered
  • ¼ cup sour cream
  • 4 tablespoons (½ stick) butter
  • Salt and pepper
  • 2 tablespoons truffle oil
  • Chopped fresh parsley, for garnish

Place the potatoes in a pot of salted water and boil until cooked through, about 15 minutes. Drain them and mash in an electric mixer or by hand. Add the sour cream and butter and mix well, seasoning to taste with salt and pepper. When the potatoes are well mixed (I like mine just a little lumpy), add the truffle oil and stir. Garnish with fresh parsley just before serving.

Note: Transform this dish into something even more special by sautéing 1 cup finely chopped mushrooms, such as shiitake or crimini, in 2 tablespoons of olive oil or butter. Season the mushrooms with salt and pepper and add them to the potatoes when you mash them.

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