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Truffle Oil Mashed Potatoes

We first tasted Truffle Oil Mashed Potatoes at The Culinary Center of Kansas City. Their executive chef was preparing a catered meal while we were there prepping for a cooking class. She offered us a bite and we sold on adding a drizzle of truffle oil to Barry's already delicious mashed potatoes that are filled with sour cream, and butter and seasoned with white pepper and paprika.

We made a trip to The Tasteful Olive, right down the street from the Culinary Center, and purchased a bottle of truffle oil. It is expensive but a little goes a long way!

Truffle Oil Mashed Potatoes     Serves 6
2 1/2 lbs. russet potatoes, peeled & chunked
About 1/4 to 1/2 cup sour cream
1/2 stick+ butter
Salt and white pepper to taste
Drizzle of truffle oil
Paprika & pats of butter for garnish 
  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 a little of the potato water to use as needed to adjust consistency of potatoes.
  3. Mash potatoes. Stir in sour cream and butter, adding potatoes water if needed.
  4. Season with salt and white pepper to taste.
  5. Drizzle with truffle oil. To serve: Sprinkle with paprika and top with pats of butter.
Make Ahead: Prepare and add to a slow cooker sprayed with pan release. Keep warm on LOW for a couple of hours.

1 comment:

  1. Black Truffle Oil is a luxurious ingredient that can take your cooking to the next level. With its earthy, rich flavor, black truffle oil can enhance the taste of any dish. Here are some creative ways to incorporate this delightful ingredient into your favorite recipes.

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