Truffled Mashed Potatoes—WOW!

Truffle Oil infused mashed
potatoes for Thanksgiving

We tasted Truffled Mashed Potatoes at the Culinary Center of Kansas City last time we taught a class there. Their executive chef was in the process of preparing for a catered event and offered us a sample of these mashed potatoes. One bite—that's all it took and we headed to The Tasteful Olive (which is just down the block in old Overland Park) to buy a bottle of this liquid gold. It adds a WOW factor to one of our favorite comfort foods.

White Truffle Oil is available at The Tasteful Olive (locations in KC & Topeka).
Truffled Mashed Potatoes     
6 to 6 1/2 lbs. russet potatoes, peel & chunked
water until tender
About 1/3 to 1/2 cup buttermilk—more if needed (use regular milk if you prefer) 
1/2 to 1 stick butter
About 1/2 cup sour cream 
Salt and white pepper to taste
Truffle Oil — about 1 teaspoon

1.  Add potatoes to salted water; turn heat on and bring to a boil, reduce heat and simmer until potatoes are tender
2.  Drain potatoes, saving about 1/3 to 1/2 cup potato water.
3.  Stir in buttermilk and butter, if desired. Season with salt and white pepper to taste.

4.  Drizzle with truffle oil and sprinkle with paprika.

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